Earth and Sea
Prepare a meal that takes the best of both worlds.
Ingredients
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1 x 250-300g beef of your choice, steak or sirloin
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2 large cloves garlic, lightly crushed
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12 tiger prawns, peeled and headless, but keeping the head and tail
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4 sprigs of fresh rosemary
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2 tbsp cold butter, diced
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¼ cup fresh parsley, coarsely chopped
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90 g diced butter
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Lemon slices, to serve
Preparation Method
- Start this meal and drizzle the steak with a little olive oil and sprinkle with Texan Steakhouse Marinade Seasoning. Make sure to rub the seasoning well into the steak on all sides.
- Next, heat a cast iron pan over high heat. When the pan starts to release smoke, add the steak. Cook the steak to the desired point, turning over and over to prevent the seasoning from burning and to get an even colour on both sides. When the steak is almost done to your liking, add the rosemary, crushed garlic and butter and take a spoon and spoon the hot flavored butter all over the steak until it is done cooking.
- Remove the steak from the pan and let it rest.
- Place the cleaned prawns in a large bowl and drizzle with olive oil and season with parsley, lemon zest and a generous pinch of Portuguese “Peri-Peri” Marinade Seasoning. Mix the prawns with all the seasoning.
- Heat a cast iron pan over a high heat. Add the butter and when it starts to heat add the prawns and cook them for 1 minute on each side until you see a deep pinkish red on both sides. Then squeeze in the juice of 1 lemon, stir well and remove from the heat.
- Slice the steak and serve with the hot prawns straight from the pan.
- This combination goes beautifully with a crunchy green salad and some small potatoes seasoned with olive oil, wholemeal mustard, vinegar and herbs.
