Surf ‘n’ Turf Salad with citrus dressing (Serves 4) (Sydney, OZ)
For the dressing:
1 medium lemon, juice and zest
1medium orange, juice and zest
3 tbsp white wine vinegar
1 tsp sugar
1 tbsp chopped chives
150ml extra virgin olive oil
For the steak:
3 x 120g fillet steaks
300g raw prawns
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1 lemon, zest and juice of ½
1 tbsp chopped parsley
For the salad:
100g mixed salad leaves
1 cucumber, deseeded and sliced
7 to 8 mint leaves
1 mango, peeled and sliced
2 avocado, peeled and sliced
3 tbsp macadamia nut, toasted and roughly chopped
Chive lengths, to garnish
Oil and butter, to fry
Salt and freshly ground black pepper
To make the dressing, add the lemon and orange juices and zest into a bowl together with the vinegar and sugar. Add the chives and pour in the olive oil and whisk very well. Check the seasoning, add salt and freshly ground black pepper.
To cook the steak, heat a large frying pan with butter and oil over a medium high heat.
Add the steak and leave to sear, basting from time to time. This will take about 2 to 3 minute on each side depending on the thickness of the meat and cook until how you prefer your doneness. Season with salt and freshly ground black pepper, leave to rest, covered to keep warm for about 3 to 4 minutes.
To cook the prawns, in a second frying pan, heat butter and oil, add the garlic, chilli and lemon juice and zest and sauté for 1 minute.
Add the prawns and cook for about 2 minutes or until they are pink and cooked.
To serve, arrange the watercress, mixed lettuce leaves, cucumber and mint leaves on a large serving platter.
Spoon over a little dressing and arrange the mango and avocado slices over the top.
Slice the steak at an angle into strips and place on top, spoon over more dressing.
Arrange the prawns on top, garnish with chive lengths and sprinkle over the toasted macadamia nuts.
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