SURF 'n' TURF SALAD
Chimichurri is a tangy Argentinian sauce. It is the perfect accompaniment to grilled meat and seafood. This is a mighty feast, which is also quite healthy. Serves six.
You will need
4 small rib-eye steaks
12 Dublin Bay prawns, peeled
Sea salt and ground black pepper
1 tbsp rapeseed oil For the chimichurri sauce 1 onion, peeled and roughly chopped
4 cloves garlic, peeled and chopped
2 handfuls flat-leaf parsley
1 tsp dried oregano
6 tbsps extra-virgin olive oil
3 tbsps red-wine vinegar
Pinch of cayenne pepper and sea salt For the salad 3 tbsps extra-virgin olive oil
1 tbsp balsamic vinegar
1 garlic clove, peeled and finely chopped
1 tsp Dijon mustard
4 large handfuls of mixed garden salad leaves
To make the chimichurri sauce, whizz together the ingredients in a food processor and then transfer to a bowl. Add a little extra olive oil to loosen if necessary.
Place the steaks on a plate along with the prawns, season them with sea salt and ground black pepper and toss with two tablespoons of the chimichurri sauce. Set aside.
In a large bowl, make the salad dressing by whisking together the olive oil, vinegar, garlic and mustard.
Heat the rapeseed oil in a large griddle pan over a high heat and cook the steaks for three to four minutes on either side for medium and a little longer if you prefer a more well-done steak. Remove meat from the pan and allow it to rest on a warmed plate under some foil. Add prawns to the griddle pan and cook for about two minutes on either side.
Slice the steak thinly and add any juices to the dressing. Add the salad leaves to the dressing, toss through and then arrange the leaves on a large serving platter. Top with the steak slices and prawns and then drizzle over the remaining chimichurri sauce. Serve straightaway.