The ultimate surf ‘n turf with steak and shrimp in one dish; find subcontinental flavours in this version with tamarind and tandoori curry paste elevating the taste
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 560 |
| Fat | 32g |
| Saturates | 7g |
| Protein | 36g |
| Carbs | 32g |
| Sugars | 16g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and finely grate the garlic.
In a blender, combine the garlic, sugar, Worcestershire sauce, tamarind paste, olive oil, chilli flakes and ½ tsp of salt. Blitz until smooth and combined.
Place the steak in a dish or zip-top bag and cover with the marinade, coating it completely. Refrigerate for at least an hour.
Juice 2 limes and finely grate the ginger.
To make the tandoori shrimp, place the lime juice, ginger, curry paste, yoghurt, and remaining salt in a large bowl and mix to combine. Add the prawns, toss to coat and set aside to marinate for at least 1 hour.
Prepare a BBQ to a medium hot.
Place the steak on the grid and grill for 2-4 minutes a side, for a medium rare. Place on a wooden board or plate to rest.
Place the prawns on the grill and cook for 3-5 minutes or until charred and cooked through.
Zest and quarter the remaining lime.
Serve the steak and prawns with a sprinkle of lime zest and the lime quarters.
