High-Class Surf and Turf
Buttery-tender rib-eye steak and garlicky king prawns, served with rosemary-roasted potatoes.
- 35 min
- 1581 kcal / serving
- advanced
- Protein
- 95.8 g
- Fat
- 111.5 g
- Carbs
- 48.8 g
Contains: milk, crustaceans (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 500g new potatoes, cut into thick slices
- 8 tablespoons olive oil
- 1 head of garlic, separated into cloves
- fresh rosemary leaves
- 2 rib-eye steaks (350 g each)
- salt and pepper
- 25g butter
- 500g raw king prawns with shells
- 3 cloves of garlic, sliced
- juice of 1/2 lemon
Method
- Preheat the oven to 200°C.
- In a large bowl, mix potatoes, garlic cloves, and rosemary, season with 4 tablespoons of oil, salt, and pepper, and mix well until the potatoes are completely coated with oil. Spread on a large coated baking sheet and bake in the preheated oven for 25 minutes, or until golden brown, turning once.
- When the potatoes have been in the oven for 15 minutes, heat a large coated pan. Season the steaks with salt and pepper and add the remaining 4 tablespoons of oil and the butter to the pan. When the oil smokes, sear the steaks for 2-3 minutes on each side, or until the desired level of doneness is reached. Remove from the pan and let rest on a warmed plate.
- Return the hot pan to the stove. Add prawns and garlic and sear for 2 minutes on each side, or until they turn pink. Season with lemon juice, salt, and pepper. Remove from heat.
- Serve the steaks immediately with the prawns and potatoes.
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