Easter Surf & Turf with Green Goddess Salad

Celebrate Easter with Chef Stuart Laws’ Surf & Turf recipe, combining juicy scotch fillet, buttery garlic prawns, and a fresh, zesty herb salad. Made using fresh, quality produce from Belmont Forum.

Ingredients: 

Surf & Turf

• 1 x  Tenderwest scotch fillet steaks
• 4 x Wild Sea Australian jumbo tiger prawns (peeled)
• 50g unsalted butter
• 2 cloves garlic (finely chopped) 
• 1 tbsp chopped chives
• Flake salt

Herbed Salad from 5 Seasons Fresh

• 1 x gem cos lettuce (leaves separated)
• ¼ cup parsley leaves
• 1 x radish (thinly sliced)
• 4 cornichons (sliced)
• 1 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tsp chopped mint
• 1 tsp chopped dill
• Olive oil, for drizzling

Method

1. Generously season the scotch fillet steaks and prawns with flake salt.
2. Heat a grill or pan over high heat. Cook the steaks until they reach an internal temperature of 40°C (rare). Remove from heat and rest for 5 minutes.
3. While the steak is resting, grill the peeled prawns until just cooked through (about 1–2 minutes per side). Set aside.
4. In a small pan, melt the butter over medium heat. Add the chopped garlic and sauté until fragrant. Stir in the chives, then remove from heat.
5. In a bowl, combine gem cos, parsley, radish, and cornichons. Add mayonnaise, sour cream, mint, and dill. Toss well to coat. Finish with a light drizzle of olive oil.
6. Plate the rested steaks and grilled prawns. Spoon the warm garlic chive butter generously over the top. Serve alongside the fresh herbed salad.