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Photo of Surf and turf with tomato and chilli relish by WW

Surf and turf with tomato and chilli relish

Total Time
50 min
20 min
15 min
Delicious grilled beef steaks and prawns in a tangy, fresh thyme-scented tomato and chilli relish


Olive oil

1½ tbs

Red onion

1 small, finely chopped

Red capsicum

1 large, finely chopped

Fresh red chilli

2 whole, deseeded, finely chopped


2 clove(s), crushed


3 medium, (vine-ripnened), deseeded, finely chopped


2 tbs, (white wine vinegar)

Caster sugar

3 tsp

Fresh thyme

2 tsp

Beef fillet (tenderloin), raw

670 g, (6x120g), fat trimmed

Fresh lemon rind

1½ tsp, finely grated

Raw peeled prawns

340 g


  1. Heat half the oil in a medium saucepan over medium heat. Add onion, capsicum, chilli and garlic and cook, stirring, for 3–4 minutes or until onion has softened. Add tomatoes and cook, stirring, for 1 minute. Add vinegar and sugar and cook, stirring occasionally, for 2 minutes or until tomatoes are just softened. Stir in thyme. Transfer relish to a bowl and cool for 15 minutes.
  2. Meanwhile, preheat a chargrill or barbecue over medium-high heat. Cook steaks for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover steaks with foil and set aside to rest for 5 minutes.
  3. Place rind and remaining oil in a medium bowl. Add prawns and season with salt and freshly ground black pepper. Toss to coat prawns in oil mixture. Cook prawns for 1–2 minutes each side or until just cooked through.
  4. Serve steaks topped with relish and prawns.


SERVING SUGGESTION: Mixed salad leaves, plus barbecued potato slices. Thickly slice 4 (480g) medium potatoes and lightly spray with oil. Cook for 5 minutes each side or until tender and golden.