Surf and Turf

The classic combination of Surf and Turf recipes is beef and oysters but you can make super variations on this theme. The origin of Surf and Turf recipes isn’t actually from the New World no matter how American or Australian they sound – Bing Crosby may have coined the phrase in his song Where the Turf Meets the Surf. Combining food from the sea and the land has been practised for centuries and is fully embraced in Asian and European cooking, for example Paella.

Wine pairing with Surf and Turf depends on the strength of the flavours in the dish that you are cooking – if soy sauce or fishy flavours predominate then a White Wine is the better option.  However if the flavours are meaty then nothing can compare to a good Claret.

Surf and Turf Kebabs
24 king prawns, peeled with the tails left on
800g beef steak, cut into cubes
12 skewers
Marinade
2 garlic cloves, finely chopped
2 tbsp honey
4 tbsp soy sauce
4 tbsp olive oil
1 tsp chilli oil

Mix the marinade ingredients together in a bowl. Place the marinade in two separate bowls and place the king prawns in one bowl and the beef in the other. Cover the bowls and place them in the refrigerator for 1-3 hours to marinate.

Place 3 pieces of meat and 2 prawns on each skewer. Place the kebabs on the hot barbecue and cook them fro 5-7 minutes on each side.

Steak with Lime and Anchovy Crust
4 rump steaks
6 limes
bunch of spring onions, chopped
jar of anchovy fillets, drained
2 cloves garlic, minced
¼ cup water
olive oil, salt and pepper

Squeeze 4 of the limes over the steak and rub with salt and pepper. Let sit for 10 minutes. Chop the anchovies and mix in a bowl with the chopped spring onions onions and garlic, add olive oil to make a paste.

BBQ the steak to sear them and when done, remove the steaks and cover the tops with the anchovy paste mixture. Return the steaks to the BBQ and cook for a few minutes till the paste is charred. Squeeze the remaining limes over the steak just before eating.

Carpetbagger Steak
Carpetbagger Steak. No one knows where the recipe originated and both Australia and the USA have a claim to it. Carpetbagger could come from the bag that travellers used about 1840 to 1870 as the dish resembles the sack like bag with its top closure.

4 sirloin steaks
12 oysters, shucked
salt and freshly ground black pepper
1oz butter
1 tbsp olive oil

Cut a small pocket in the side of each steak using a sharp knife. Place 3 oysters into the pocket in each steak and press down lightly to spread the oysters out inside the steak. Season with salt and freshly ground black pepper.

Heat a frying pan until hot. Place the butter and olive oil into the pan and, when hot, add the steaks. Cook for 2-3 minutes on each side, or until cooked to your liking.

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