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
Ingredients
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2 tbsp olive oil
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2 tbsp melted ‘butter’ such as Vitalite or Stork block
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2 tbsp white wine / chicken stock
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2 tsp Worcestershire sauce – search my profile for a gluten-free recipe
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2 cloves finely minced garlic
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1 tsp lemon juice
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1 tsp powdered seafood seasoning such as Schwartz Perfect Shake or Old Bay
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1/4 tsp onion powder
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1/4 tsp black pepper
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24 decent sized raw prawns, shelled & deveined
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4 steaks of choice, I just use a simple frying steak
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1 & 1/2 tbsp olive oil
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2 tsp steak seasoning such as Schwartz Montreal Steak Seasoning
Steps
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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
![Vickys Surf 'N' Turf, GF DF EF SF NF recipe step 1 photo]()
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Let the steaks sit out at room temp beside them, coated in the remaining oil and sprinkled with the steak seasoning
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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.
![Vickys Surf 'N' Turf, GF DF EF SF NF recipe step 3 photo]()
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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
![Vickys Surf 'N' Turf, GF DF EF SF NF recipe step 4 photo]()
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I like to serve simply with chips or potato wedges, breaded onion rings, fried tomato slices, some sweetcorn relish and steak sauce
