Surf & Turf Recipe

Bring steak to room temperature

Remove the 8 oz sirloin from the refrigerator 30 minutes before cooking and pat dry with paper towel.

Season both sides of the steak with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Rub with 1 tbs olive oil.

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add the steak and sear 3-4 minutes on the first side without moving to develop a crust.

Flip the steak and cook another 3-4 minutes for medium-rare (adjust time +/- 1-2 minutes for desired doneness). During the last minute, add 1 tbs unsalted butter and baste the steak with the melted butter using a spoon.

Transfer steak to a cutting board, tent loosely with foil and rest for 5-8 minutes before slicing.

Pat prawns dry and season lightly with 1/2 tsp salt, 1/2 tsp garlic powder and 1/2 tsp paprika.

Set up a breading station: one shallow bowl with 1/2 cup flour, one with the 2 beaten eggs, and one with a mixture of 1/4 cup cornstarch and 3/4 cup panko breadcrumbs.

Dredge each prawn in flour, shake off excess, dip into beaten egg, then press into the panko-cornstarch mixture to coat thoroughly.

Heat a shallow pan with 1 cup vegetable oil to 350°F (175°C). Fry prawns in batches for 1.5–2.5 minutes per side until golden and crisp. Do not overcrowd the pan.

Remove prawns to a paper towel-lined plate to drain and keep warm in a low oven (about 150°F/65°C) if needed.

Melt the 6 oz unsalted butter in a small saucepan over low heat, or clarify by skimming foam so you have warm melted butter. Keep warm.

In a small saucepan combine 2 tbs white wine vinegar, 2 tbs dry white wine and the minced shallot. Simmer gently until liquid is reduced by about half (2–3 minutes). Remove from heat and let cool slightly.

Whisk the 3 egg yolks in a heatproof bowl. Add the warm vinegar-shallot reduction slowly while whisking to temper the yolks.

Place the bowl over a gently simmering water bath (double boiler) — the bowl should not touch the water. Whisk constantly while slowly drizzling in the warm melted butter until the mixture emulsifies into a thick, glossy sauce (about 4–6 minutes).

Remove from heat, stir in 1 tbsp finely chopped fresh tarragon and 1/2 tbs lemon juice. Season with salt and black pepper to taste. Keep warm (do not reheat vigorously or it may split).

Preheat oven to 275°F (135°C). Toss the halved cherry or plum tomatoes with 1 tbs olive oil, 1/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp sugar (optional). Arrange cut side up on a small baking tray.

Slow roast tomatoes in the preheated oven for 35–45 minutes until slightly shriveled and concentrated in flavor. Remove and keep warm.

While tomatoes roast, bring a small pot of salted water to a boil. Add 1 cup peas and blanch 1–2 minutes if fresh, or 2–3 minutes if frozen, until bright green and tender. Drain and refresh under cold water to stop cooking, then reheat briefly in a small pan with a knob of butter if desired before serving.

If using raw potatoes, cut into 1/2-inch fries and soak in cold water for 20–30 minutes to remove excess starch. Pat completely dry.

Heat 2 cups vegetable oil in a heavy-bottomed pot to 325°F (160°C). Blanch fries in batches for 3–4 minutes until tender but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches for 2–3 minutes until golden and crispy. Drain on paper towels and season immediately with 1 tsp salt.

Heat 1 tbs butter or olive oil in a small sauté pan over medium-low heat. Add the thinly sliced onion and a pinch of salt; cook slowly, stirring occasionally, for 12–18 minutes until deep golden and caramelised.

Add 1 tbs brown sugar and 1 tbs red wine vinegar; cook another 1–2 minutes until saucy and reduced. Taste and adjust with 1/4 tsp salt and 1/4 tsp black pepper as needed. Remove from heat and keep warm.

Slice the rested steak against the grain into 1/4-inch slices and arrange on one side of the plate.

Place the crispy coated prawns beside the steak (stack 3–4 neatly). Spoon 2–3 tbs of warm Béarnaise tarragon butter sauce over the steak and a little on the prawns, reserving some sauce for the diner.

Add a portion of skin-on fries, a spoonful of caramelised onion chutney, a small mound of peas and 4–5 slow-roasted tomatoes to the plate.

Garnish with fresh tarragon leaves and serve with lemon wedges on the side.