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Photo of Surf and turf by WW

Surf and turf

Total Time
45 min
20 min
25 min
Our surf and turf recipe makes this pub favourite an easy and healthy meal to make at home.



400 g, (kipfler), thickly sliced diagonally


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


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)


  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.