Recipe courtesy of Bellings.
Ingredients
Serves: 2 generous portions
- 340g ribeye steak
- This is for two people, ask your butcher to cut an extra-thick steak
- 8 large prawns shelled (I used frozen ones)
- 1 bunch of cherry tomatoes on the vine
- A handful of rocket
- Smoked paprika butter
- 110g butter softened
- 1 Tsp smoked paprika
- 3 cloves of garlic finely grated
- ½ teaspoon sea salt
Method
- Blitz all the ingredients together in a small food processer or mix with a fork.
- Place in cling film and roll into a cylinder shape, pop into the fridge for an hour to harden.
- Preheat the oven to 180c Fan
- Season the steak with salt 30 minutes beforehand then with pepper just before cooking.
- Heat a heavy-based oven-proof frying pan until very hot then drizzle some olive oil in the pan and leave for a moment. Add the steak and sear evenly on each side for about 2 minutes each side, then add the tomatoes to the pan transfer to the oven for 10 minutes (for medium rare). If you would prefer your steak well done don't add the tomatoes at the beginning ad for the last 10 minutes of cooking.
- Remove from the oven, cover in foil, and allow to rest for 10 minutes.
- Thread the prawn onto skewers, 4 on each skewer.
- Add a dash of olive oil to a hot pan, when the oil is hot ass a slice of paprika butter. Place the skewers on the pan and panfry for a minute or two on each side until pink.
- To serve, scatter some rocket on a sharing plate, slice the steak and place on top of the rocket . Place a few thin slices of smoked paprika butter on top, criss-cross the skewers over the steak along with the tomatoes and serve.
- Serve a timbale of rice on the side.
Recipe courtesy of Bellings.
