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

On the Coals Surf & Turf I Kasai Grills

On the Coals Surf & Turf I Kasai Grills https://www.youtube.com/embed/0vE0Xct7wd4 Beef
  • COOK TIME: 10mins
  • PREP TIME: 30mins
  • SERVES: 2


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


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!



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