Surf and turf
2
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Our surf and turf recipe makes this pub favourite an easy and healthy meal to make at home.
Ingredients
Potato(es)
400 g, (kipfler), thickly sliced diagonally
Garlic
4 clove(s), unpeeled
Frozen green peas
1 cup(s), (120g)
Low-fat mayonnaise
75 g
Lemon juice
1 tbs
Dijon mustard
1 tsp
Fresh flat-leaf parsley
1 cup(s), torn
Fresh mint
¼ cup(s), torn
Corn
500 g, (2 cobs), halved
Beef scotch fillet (rib eye), raw
320 g, fat trimmed (buy 400g)
Raw peeled prawns
12 medium, tails intact
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200˚C or 180˚C fan-forced. Place potatoes and garlic on a baking tray, lightly spray with oil and bake for 20-25 mins or until golden.
2
Meanwhile, bring a saucepan of water to the boil and cook peas for 2-3 minutes or until tender. Drain.
3
To make the dressing, squeeze the roasted garlic from its skin into a small bowl. Add the mayonnaise, juice and mustard.
4
To make potato salad, combine the potatoes, peas, parsley, mint and dressing in a large bowl.
5
Meanwhile, preheat a chargrill pan or barbecue over high heat. Cook corn for 10-12 mins, turning occasionally or until tender. Season beef with salt and freshly ground black pepper. Cook beef for 3-4 mins each side for medium or to your liking.
6
Cook prawns for 3 mins each side or until cooked through. Serve beef and prawns with warm potato salad and corn.
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