Catherine's Surf 'n' Turf Salad with a citrus dressing.
Ingredients
Serves 4
For the dressing
- 1 medium lemon, juice and zest
- 1 medium orange, juice and zest
- 3 tbsp white wine vinegar
- 1 tsp sugar
- 1 tbsp chopped chives
- 150 ml extra virgin olive oil
For the steak
- 3 x 120 g fillet steaks
- 300 g raw prawns
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 1 lemon, zest and juice of ½
- 1 tbsp chopped parsley
For the salad
- 100 g watercress
- 100 g mixed salad leaves
- 1 cucumber, deseeded and sliced
- 7 to 8 mint leaves
- 1 mango, peeled and sliced
- 2 avocado, peeled and sliced
- 3 tbsp macadamia nut, toasted and roughly chopped
- Chive lengths, to garnish
- Oil and butter, to fry
- Salt and freshly ground black pepper
Method
To make the dressing
- Add the lemon and orange juices and zest into a bowl together with the vinegar and sugar.
- Add the chives and pour in the olive oil and whisk very well.
- Check the seasoning, add salt and freshly ground black pepper.
To cook the steak
- Heat a large frying pan with butter and oil over a medium high heat.
- Add the steak and leave to sear, basting from time to time. This will take about 2 to 3 minute on each side depending on the thickness of the meat and cook until it reaches how well done you take your steak.
- Season with salt and freshly ground black pepper, leave to rest, covered to keep warm for about 3 to 4 minutes.
To cook the prawns
- In a second frying pan, heat butter and oil, add the garlic, chilli and lemon juice and zest and sauté for 1 minute.
- Add the prawns and cook for about 2 minutes or until they are pink and cooked.
To serve
- Arrange the watercress, mixed lettuce leaves, cucumber and mint leaves on a large serving platter.
- Spoon over a little dressing and arrange the mango and avocado slices over the top.
- Slice the steak at an angle into strips and place on top, spoon over more dressing.
- Arrange the prawns on top, garnish with chive lengths and sprinkle over the toasted macadamia nuts.
