On the Coals Surf & Turf I Kasai Grills | Recipe by sousvidetools.com
On the Coals Surf & Turf I Kasai Grills

- COOK TIME: 10mins
- PREP TIME: 30mins
- DIFFICULTY: Easy
- SERVES: 2
Ingredients
For the Surf
8/10 x Tiger Prawns
2 tbsp rapeseed oil
1 tsp cumin seeds
½ tsp coriander seeds
1 tsp coriander powder
½ tsp cumin powder
½ tsp black salt
salt and pepper
1 tsp red chilli flakes
2 tbsp ginger garlic paste
½ tsp turmeric powder
½ lemon juice and zest
2 tbsp greek yoghurt
For the Turf
1 x 8oz ribeye steak
Method
Bit of Surf & Turf lets have it! Our Chef Bruno cooks up a feast on the Kasai Japanese Grill with a stunning rump steak and curried prawn skewers in a great little tandoori mix (why not add a bit of monkfish for a bit more luxury).
For the Surf
We recommend making the prawns first before grilling the steak, this way you won’t forget and over cook the steak. Once the steak is cooked and resting, add the prawns skewers
Place the oil into a bowl and add all the ingredients. Mix well into a paste.
Add the prawns to the paste and coat well.
Allow to sit for 30 minutes to marinate, then place onto a skewer
Place the prawn skewer directly onto the BBQ, turning once until the prawn is cooked or place in a hot oven for 6/8 mins.
Keep warm until ready to serve
For the Turf
Lift the steak out of the fridge and bring to room temperature. Season with a little salt and pepper and a light rub of oil. Pop it on the rack and cook to your liking.
Remove the steak and let it rest whilst you cook the prawns. With a minute to go on the prawns, place the steak back on the rack and pour over any juices left on the plate for added flavour.
Carve and serve along with the curried prawn skewer. Beautiful!