Surf and turf

Recipe from: 8 March 2016
recipe, calamari, steak, dinner,lunch

Ingredients 21
Servings 1
Minutes 00:20

Ingredients

Serving Change
  • MARINADE:
  • 1
    cup
    soy sauce
  • 6
    cloves
    garlic crushed
  • 1
    Tbs
    freshly grated ginger
  • 1/4
    cup
    coriander chopped
  • 4
    spring onions, chopped
  • 2
    Tbs
    honey or brown sugar
  • 1
    tsp
    chili flakes
  • 2
    tsp
    white sesame seeds
  • 1/2
    cup
    sesame oil
  • SURF AND TURF:
  • 2
    kg
    beef fillet (centre cut)
  • 1
    kg
    calamari, whole
  • 60
    g
    butter
  • 4
    cloves
    garlic
  • 1
    Tbs
    freshly grated ginger plus 1 t extra
  • salt and pepper
  • 1/4
    cup
    coriander chopped
  • Juice and zest of 1 lemon
  • 2
    cup
    good quality beef stock
  • Garnish with coriander
 

Method

00:20
 
For the marinade:
Whisk the marinade ingredients together in a bowl. Stir in the sesame oil.

Using cocktail sticks pin the bottom of the meat to creating a round shape (quicker than to truss with a roasting string). If nicely round cut may not need to do this.

Place the meat in a freezer bag and pour the two thirds of marinade over it, gently rubbing the meat. Marinate in the fridge for at least 2 hours.

Preheat the oven to 180C.

Shake off the marinate juice from the meat and pat dry it gently. Rest it for 5 minutes to come to room temperature.

Heat a non-stick frying pan or flat griddle until hot and sear/seal it for 1½ minutes each side.

Place on a baking tray, drizzled with oil and roast for 5-8 minutes medium rare. Remove, place on a board and cover with foil allowing to rest for 10 minutes. Keeping the juices in the pan.

Heat the butter over high heat in a large frying pan and sauté the garlic and ginger. Add the calamari and cook for 2 minutes until the legs curl up and cooked.  Season with salt and pepper.

Remove from heat and stir in the coriander and squeeze of a lemon.  Remove calamari to plate and cover to keep warm

To make a sauce, into the calamari pan – add the meat juices. Add the remaining marinade and cook for 8 minutes.

Pour in the stock and simmer until slightly reduced.

Grate in 1 teaspoon more ginger and strain though a sieve to serving jug.

Carve the fillet and arrange on a board, put the calamari on the board, garnish with coriander, serve with the gravy alongside.

Reprinted with permission of Siba Mtongana and Food Network South Africa.

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Read more on: calamari  |  steak  |  dinner  |  recipe  |  lunch
 

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