Classically Australian with a coastal edge, this surf and turf heroes sweet, succulent prawns and earthy warrigal greens - our native “coastal spinach” that thrives along the shoreline. The prawns are dusted in shichimi togarashi, a vibrant Japanese spice blend delivering gentle chilli warmth, bright citrus notes, and a savoury hit of umami from nori flakes.
Instructions
- Preheat: Prepare the barbecue for cooking using direct high heat (260°C-290°C) and preheat as directed with a Weber Crafted Grilling Basket or Deluxe Grilling Pan for sautéing the greens. See below for information on premium gas barbecue set up methods.
- Preheat: Prepare the barbecue for cooking using direct high heat (250°C-290°C) and preheat as directed with a Deluxe Grilling Pan for sautéing the greens. See below for information on Weber Q settings and set up methods.
- Preheat: Prepare the charcoal barbecue for cooking using direct high heat (260°C-290°C) with a Deluxe Grilling Pan for sautéing the greens. See below for information on how to set up a Weber Kettle.
- Preheat: Prepare your barbecue for cooking using direct high heat (260°C-290°C) with a Deluxe Grilling Pan for sautéing the greens.
- Preheat: Prepare your barbecue for cooking using direct high heat (260°C-290°C) with a Deluxe Grilling Pan for sautéing the greens. See below for information on pellet barbecue settings and set up methods.
- View Grill Skill for setting up your Premium Gas Barbecue for Direct Cooking
- View Grill Skill for setting up your 57 cm Kettle for Direct Cooking
- View Grill Skill for setting up your Weber Q for Direct Cooking
- View Grill Skill for setting up your Wood Pellet Barbecue or Smoker for Direct Cooking
- Prep Toast: Slice the Turkish bread into 1 cm-thick slices. Mix together a garlic oil baste with 3 tablespoons olive oil, 2 finely chopped garlic cloves, ¼ teaspoon sea salt and 1 tablespoon chopped soft-leaf herbs. Using a basting brush, liberally brush the sliced bread on both sides.
- Prep Steak: Lightly coat the steaks all over with 2 teaspoons olive oil, 1 teaspoon salt and ½ teaspoon pepper.
- Prep Prawns: Lightly coat the prawns all over with 2 teaspoons olive oil, ½ teaspoon shichimi togarashi (or ¼ teaspoon salt + 1/8 teaspoon pepper). If desired, skewer the prawns onto dual-pronged skewers so they are easier to flip and manage on the barbecue.
- Prep Warrigal Greens: Pick the leaves. Lightly coat them all over with 1 tablespoon olive oil, ¼ teaspoon salt and 1/8 teaspoon freshly ground black pepper.
- Clean: Once the barbecue has preheated, brush the cooking grills clean with a heatproof grill brush.
- Clean: Once the barbecue has preheated, brush the cooking grills clean with a heatproof grill brush.
- Clean: Once the barbecue has preheated, brush the cooking grills clean with a heatproof grill brush.
- Clean: Once your barbecue has preheated, brush the cooking grills clean with a heatproof grill brush.
- Clean: Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a heatproof grill brush.
- Grill Bread: Grill the sliced Turkish bread over direct high heat, with the lid closed, for 1 minute on each side, or until toasted with grill marks. Remove from the barbecue once toasted.
- Start Garlic Sauce: Place a barbecue-safe frying pan on the barbecue. Add the butter and garlic, close the lid and cook for 3 minutes, or until the butter is foamy and the garlic has turned translucent. Add the flour to the pan and stir until it forms a paste. Cook for 1 minute, then slowly add the cream, stirring as you pour until it is fully incorporated. Bring the sauce to a gentle simmer, then remove from the barbecue. Set aside and keep warm.
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Cook Steak: While the garlic sauce is cooking, place the steaks onto the cooking grill over direct high heat and close the lid. Grill for 2-3 minutes per side, or until done to your liking. Remove from the barbecue and leave to rest.
Red Meat Doneness Temperatures: (Keep in mind that the internal temperature of the meat will continue to rise 3-6°C while resting.)- Rare: 49°C
- Medium rare: 54°C
- Medium: 60°C
- Medium well: 68°C
- Well done: 74°C
- Cook Prawns, Lemon and Greens: Place the prawns and lemon halves, cut side down, onto the barbecue, and add the warrigal greens to the perforated grilling pan. Close the lid and cook over direct high heat for 1-2 minutes, or until the ingredients are starting to colour. Flip the prawns and lemon and stir the greens, then cook for a further 1-2 minutes, or until the prawns have just turned opaque, the lemon is caramelised and the greens are wilted.
- Lemony Touches: Squeeze approximately 1 tablespoon of lemon juice into the sauce and stir to combine, warming slightly if needed. Squeeze approximately 1 teaspoon of lemon juice over the warrigal greens and toss.
- Slice and Serve: Slice the steak against the grain and divide between two plates. Add the grilled herby toasted Turkish bread, togarashi prawns and sautéed warrigal greens, then top with the creamy garlic sauce.
Garlic Cream Sauce
Special Equipment
Try Weber Connect
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