Vickys Surf ‘N’ Turf, GF DF EF SF NF

Vickys Surf 'N' Turf, GF DF EF SF NF

Surf ‘n’ Turfs are the best of both worlds when you can’t decide between meat or fish. You don’t have to use what I use. You can …more


4 servings

  1. 2 tbsp olive oil

  2. 2 tbsp melted ‘butter’ such as Vitalite or Stork block

  3. 2 tbsp white wine / chicken stock

  4. 2 tsp Worcestershire sauce – search my profile for a gluten-free recipe

  5. 2 cloves finely minced garlic

  6. 1 tsp lemon juice

  7. 1 tsp powdered seafood seasoning such as Schwartz Perfect Shake or Old Bay

  8. 1/4 tsp onion powder

  9. 1/4 tsp black pepper

  10. 24 decent sized raw prawns, shelled & deveined

  11. 4 steaks of choice, I just use a simple frying steak

  12. 1 & 1/2 tbsp olive oil

  13. 2 tsp steak seasoning such as Schwartz Montreal Steak Seasoning


  1. Mix the olive oil through to the black pepper together. Pour into a ziplock bag, add the prawns, seal the bag, shake to coat then let sit on the kitchen counter for 20 minutes to marinade

  2. Let the steaks sit out at room temp beside them, coated in the remaining oil and sprinkled with the steak seasoning

  3. Heat a non-stick frying pan over a high heat then add the steaks, turning once during cooking. Thin steaks like mine will only need 2 – 3 minutes on each side but thicker steaks such as a 4 oz filet will need 5 – 7 minutes on each side.

  4. While the steaks rest on a warm plate tented with foil, pour the prawns plus marinade into the frying pan and cook for 2 – 3 minutes on each side or until pink

  5. I like to serve simply with chips or potato wedges, breaded onion rings, fried tomato slices, some sweetcorn relish and steak sauce

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