Continuing the Australian theme from Sunday’s post, I thought I would make a twist on another classic. ‘Surf and Turf’ is very popular here because of the excellent quality and availability of good steak and huge prawns. It may be considered a little bit retro, but it still tastes fantastic.
This salad is a much lighter (and cheaper) way to eat the combination as you only have small strips of steak and bite-sized prawns. Plus of course you have a whole plate of salad – lots of good vegetables 🙂
I cooked my steak to more on the side of well done than medium because that is how it ended up – I’ve never been good at judging steak cooking times. It was still wonderfully juicy though. Feel free to cook it however you prefer it.
Ingredients – serves 4 for lunch:
- 1/4 cup olive oil, plus a little extra for cooking the steak
- 1 teaspoon white vinegar
- 2 teaspoons wholegrain mustard
- 1 garlic clove, crushed
- 300g/10 oz rump steak, fat trimmed
- salt and pepper, to season
- 150g/5 oz green salad leaves
- approx 200g/7 oz frozen peeled prawns, thawed
- 1/2 red capsicum (bell pepper), finely diced
- Put the olive oil, white vinegar, mustard and garlic in a small bowl or jar and whisk to combine to form the dressing. Set aside for the flavours to develop.
- Season the steak on both sides with salt and pepper, then drizzle with a little olive oil.
- Place a non-stick pan over a medium-high heat and cook the steak to your liking. Once cooked, set aside on a plate to rest for at least 5 minutes.
- Once the steak has rested, cut it into thin slices.
- Put your salad leaves onto a serving platter, and then layer with your cooked steak slices, thawed prawns and diced red capsicum.
- Drizzle the dressing over the salad and serve immediately.