This Surf & Turf recipe brings together the bold, smoky flavours of a perfectly grilled rib-eye steak and succulent prawns. Paired with a fresh chimichurri, vibrant romesco salsa, and a tangy soy-lime dressing, it’s a delicious BBQ dish that’s sure to impress. Ideal for summer gatherings, this dish balances the richness of the steak with light, zesty accompaniments and seasonal asparagus for an unforgettable meal.

First jobs, get the chimichurri, romesco salsa and dressing ready to finish the dish.

Ingredients
1 finely diced shallot
1 diced chilli
1 finely diced garlic clove
2 tbsp red wine vinegar
1 tsp salt
50g/1¾ oz coriander/cilantro
50g/1¾ oz watercress
1 tbsp dried oregano
250ml/8½ fl oz olive oil

Method
1. Place the diced shallot in a bowl with the vinegar and leave for 30 minutes to start to break down in the acid.
2. Add garlic and chilli to the bowl and then add oil and stir the mixture.
3. Mix through the salt, coriander/cilantro, oregano and watercress.
4. Taste and adjust seasoning to taste.
Ingredients
100g/3½ oz pine nuts
200g/7oz roasted bell peppers
1 garlic clove
1 tbsp sherry vinegar
1 tsp smoked paprika
1 tomato
Salt & pepper
Olive oil

Method
1. Toast the pine nuts in a pan on your grill.
2. Roast peppers on chimney starter or direct in your coals until black.
3. Peel and core the peppers once cool
4. Dice the pepper into nice small even cubes.
5. Deseed your tomato and dice the flesh into small cubes the same size as your pepper.
6. Add peppers, tomato, garlic and pine nuts to a bowl and mix.
7. Mix in the vinegar and smoked paprika
8. Season with salt and pepper to taste.
9. Drizzle in some olive oil, just enough to bind the salsa.
Ingredients
100ml/7 tbsp lime juice
100ml/7 tbsp olive oil
100ml/7 tbsp honey
50ml/3½ tbsp soy sauce

Method
Mix all together.
1 x rib eye steak 8oz
5 asparagus spears
5 prawns of your choice
Micro greens

Method

Heat your BBQ nice and hot, you want a hot sear for your steak, 300°C/572°F will be a good temperature.
Remove your steak from the fridge a hour before you want to cook it, season well on both sides with sea salt flakes.
Peel the shell off the prawns ( I used some Gambero Rosso prawns) and place them on a skewer. Dress them with the soy lime dressing.
Start by cooking your asparagus. Get some colour to them, before moving to indirect until al dente; you want some bite to them. Season the asparagus.
Then fire your steak on the grill searing hot and fast both sides, I cooked mine to 48°C/118°F and rested for a perfect medium rare. While resting, I added a round of herb butter and added an ember to melt the butter all over the rib eye. Make sure the steak is evenly smothered with the butter; season with pepper at this point.
While the steak is resting, place the skewered prawns on a metal tray and place some very large embers of lumpwood charcoal on top. This is enough to cook the prawns and you get a stunning flavour from the charcoal. Use some good quality lumpwood that has a flavour.
Once the prawns are 55°C/131°F, let them rest and they will be perfect.
Slice your ribeye and plate up with the prawns on top. Add the asparagus, garnish with micro greens, place the romesco salsa on, dress the dish with the chimichurri and finish with drizzles of soy lime dressing.