Entree: Australia – Queensland Coast – Reef and Beef (Classic Australian surf-and-turf pairing of coastal prawns and grilled beef steak)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 15 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 4 ribeye steaks, approx. 10 oz (280 g) each
- 1 lb (450 g) large tiger prawns, peeled and deveined, tails on
- 2 tbsp (30 ml) olive oil for steaks
- 4 tbsp (60 g) unsalted butter
- 3 cloves garlic, minced
- 2 tbsp (30 ml) lemon juice
- Zest of 1 lemon
- 2 tbsp (30 ml) finely chopped fresh parsley
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) macadamia oil or additional olive oil
- 1 tsp (5 g) smoked paprika
- Salt and freshly ground black pepper to taste
- Lemon wedges, for serving

Instructions

1. Remove steaks from the refrigerator 30–45 minutes before cooking to come to room temperature; pat dry and season generously with salt, pepper and smoked paprika.
2. Preheat grill or heavy skillet to high heat. Brush steaks with olive oil and sear 3–5 minutes per side for medium-rare (adjust time for thickness and desired doneness). Transfer to a plate and tent with foil to rest 5–10 minutes.
3. While steaks rest, heat macadamia oil and 2 tbsp butter in a large skillet over medium-high heat. Add minced garlic and cook 30 seconds until fragrant.
4. Add the prawns to the skillet in a single layer and sauté 2–3 minutes per side until pink and opaque. Stir in lemon juice, lemon zest and Worcestershire sauce and cook 30 seconds to glaze.
5. Remove prawns from heat and swirl in the remaining 2 tbsp butter and chopped parsley to make a glossy garlic butter sauce; season with salt and pepper.
6. Slice steaks against the grain and arrange on plates with prawns spooned over or alongside. Serve immediately with lemon wedges.