Surf & turf asia style
The perfect BBQ experience: steak and prawns with soy, ginger and coriander marinade.
For the ultimate grilling experience, the combination of steak and seafood is simply irresistible.
For the soy, ginger and coriander marinade: Finely dice the red onion, fresh ginger and garlic. Heat the oil in a saucepan, add the onion and sauté gently. Sprinkle in 1 tsp of brown sugar, followed by a small tsp of tomato purée. Stir vigorously.
Once the mixture starts to brown slightly, deglaze with a small splash of balsamic vinegar (approx. half a shot glass). Immediately add the same amount of water, then stir in the ginger and garlic. Add the soy sauce and allow the marinade to reduce slightly. Remove from the heat and leave to infuse.
Add one slice of chilli and allow it to infuse in the marinade. Stir in the fresh coriander just before serving.
For the stir-fried vegetables: wash the asparagus and trim the woody ends. Dice the onion and slice the carrot and courgette. Season everything with salt.
Heat a little oil in a separate frying pan and sauté the asparagus together with the remaining vegetables. Season with soy sauce towards the end. Leave the pan on the hob to allow the asparagus to finish cooking. The asparagus should be tender but still crisp, not raw.
For the Steak: Season the steaks with steak seasoning and sear them over high heat in a grill pan until nicely browned on both sides.
Transfer the steaks to an ovenproof dish and finish cooking in a fan-assisted oven at 90°C until pink in the centre. Wrap briefly in aluminium foil and allow the meat to rest until the juices have been released. Pour these juices over the asparagus.
For the prawns: Season the prawns with Sohyi Kim's fish seasoning salt.
Heat olive oil in a frying pan, add the garlic and fry the prawns until they are just cooked through. Be careful not to overcook them, as they will become dry and tough.
Drizzle with lime juice and allow them to finish cooking gently in the warm pan. Arrange on the plates and serve.
For the Diced Potatoes: Small, crispy potato cubes make an excellent accompaniment.
Cut the potatoes into cubes, leaving the skin on. Deep-fry in plenty of oil until golden brown and crispy. Drain and season with salt.
Cooking Tip: How to Cook the Perfect Steak
The meat can also be finished in the oven using conventional top and bottom heat.
I am often asked how long a steak needs to cook and how to tell whether it is rare, medium or well done. It is difficult to give exact cooking times, as these depend on both the thickness of the meat and the cooking temperature. Through plenty of experimentation, I have developed a method that works really well.
My tip is to start by searing the steak thoroughly on both sides in a hot grill pan.
Meanwhile, preheat the oven to 110°C using conventional top and bottom heat (not the fan setting). Place the steak in an ovenproof dish and cook for 8–10 minutes.
Then increase the oven temperature to approximately 150°C. From this point onwards, check the steak every three minutes using the finger-press test to determine whether it is rare, medium or well done.
To get a feel for the technique, first press the raw meat gently with your finger. Then compare the feel after the steak has spent 10 minutes in the oven.
Rare: The steak feels very soft, almost like a pudding.
Medium-rare: There is a little more resistance when pressed.
Well done: The steak feels firm and barely gives way when pressed.
Of course, this takes practice. Until you develop a feel for it, you may find that five or six steaks turn out either too rare or a little too firm.
But it is definitely worth practising!
For the ultimate grilling experience, the combination of steak and seafood is simply irresistible.
For the soy, ginger and coriander marinade: Finely dice the red onion, fresh ginger and garlic. Heat the oil in a saucepan, add the onion and sauté gently. Sprinkle in 1 tsp of brown sugar, followed by a small tsp of tomato purée. Stir vigorously.
Once the mixture starts to brown slightly, deglaze with a small splash of balsamic vinegar (approx. half a shot glass). Immediately add the same amount of water, then stir in the ginger and garlic. Add the soy sauce and allow the marinade to reduce slightly. Remove from the heat and leave to infuse.
Add one slice of chilli and allow it to infuse in the marinade. Stir in the fresh coriander just before serving.
For the stir-fried vegetables: wash the asparagus and trim the woody ends. Dice the onion and slice the carrot and courgette. Season everything with salt.
Heat a little oil in a separate frying pan and sauté the asparagus together with the remaining vegetables. Season with soy sauce towards the end. Leave the pan on the hob to allow the asparagus to finish cooking. The asparagus should be tender but still crisp, not raw.
For the Steak: Season the steaks with steak seasoning and sear them over high heat in a grill pan until nicely browned on both sides.
Transfer the steaks to an ovenproof dish and finish cooking in a fan-assisted oven at 90°C until pink in the centre. Wrap briefly in aluminium foil and allow the meat to rest until the juices have been released. Pour these juices over the asparagus.
For the prawns: Season the prawns with Sohyi Kim's fish seasoning salt.
Heat olive oil in a frying pan, add the garlic and fry the prawns until they are just cooked through. Be careful not to overcook them, as they will become dry and tough.
Drizzle with lime juice and allow them to finish cooking gently in the warm pan. Arrange on the plates and serve.
For the Diced Potatoes: Small, crispy potato cubes make an excellent accompaniment.
Cut the potatoes into cubes, leaving the skin on. Deep-fry in plenty of oil until golden brown and crispy. Drain and season with salt.
Cooking Tip: How to Cook the Perfect Steak
The meat can also be finished in the oven using conventional top and bottom heat.
I am often asked how long a steak needs to cook and how to tell whether it is rare, medium or well done. It is difficult to give exact cooking times, as these depend on both the thickness of the meat and the cooking temperature. Through plenty of experimentation, I have developed a method that works really well.
My tip is to start by searing the steak thoroughly on both sides in a hot grill pan.
Meanwhile, preheat the oven to 110°C using conventional top and bottom heat (not the fan setting). Place the steak in an ovenproof dish and cook for 8–10 minutes.
Then increase the oven temperature to approximately 150°C. From this point onwards, check the steak every three minutes using the finger-press test to determine whether it is rare, medium or well done.
To get a feel for the technique, first press the raw meat gently with your finger. Then compare the feel after the steak has spent 10 minutes in the oven.
Rare: The steak feels very soft, almost like a pudding.
Medium-rare: There is a little more resistance when pressed.
Well done: The steak feels firm and barely gives way when pressed.
Of course, this takes practice. Until you develop a feel for it, you may find that five or six steaks turn out either too rare or a little too firm.
But it is definitely worth practising!