BBQ Surf & Turf
Barbecue Surf and Turf - Prawns and Steak ASIAN STYLE
- 4 boneless prime rib or rib eye steaks
- 1½ to 2 dozen large prawns
- 1 clove very finely minced garlic
- 1 /2 tsp freshly ground black pepper
- 2 tbsp olive oil
- 1 tbsp grated fresh ginger
- 2 tsp honey
- ½ tsp of crushed chili paste or a pinch of chili flakes ((optional or to taste))
- Preparation
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Reserve about ⅓ of the marinade for the prawns and pour the rest over the steaks in a large Ziploc bag. Let the steak marinate in the fridge for up to 2 hours, turning the bag, every half hour or so. Take the steaks out of the fridge to come up to almost room temperature (30-45 minutes) before grilling them on high heat to level of cooking you like.
- Remove the steak from the fridge 3 hours beforehand the next day and then start working on the marinade. For the marinade, put all the ingredients together and stir until it is thoroughly smooth.
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The prawns need only be marinated for a half hour or so. I find it best to let them marinate while the steaks are coming up to room temperature after you take them out of the fridge.
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Cooking
- Then light a medium amount of charcoal and heat your grill. Divide it into half indirect grilling, and half direct grilling,
- Place the steak on the indirect part and cook it for about 20 to 30 minutes. Use a meat thermometer for this. When the meat has reached 44 degrees, remove the steak from the grill and let it rest for a while under aluminium foil. Then increase the temperature to 250 °C and put the steak back on the direct part of the barbecue. Keep about 3 minutes per side on the cast-iron grid for a nice grilling pattern.
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When the steak has reached your desired temperature, remove it from the barbecue and let it rest again under aluminium foil. Grill the prawns while the steaks are resting. The prawns really take no more than a minute or so per side to grill on high heat, so leave them until the last few minutes before serving.. Finally, slice the steak and serve with the skewers, enjoy!