Surf & Turf with Charred Asparagus and Chimichurri Dressing

Serves 2

Takes 1 hour

A Mediterranean twist on a rather retro classic. The chimichurri dressing works fabulously with both the steak and prawns. A real barbeque dinner if there ever was one. Treat yourselves to a lovely big sharing steak, we chose an impressive wing rib for this particular recipe but steak-wise, it really is your own preference. 

1. Preheat your oven to 180C.
2. Set a skillet on a medium heat and place the wing rib fat-side down, render the fat for approx. 6 minutes until the majority has melted into the pan. Turn and brown both sides of the joint, to form a nice crust – approx. 2 minutes each side. Season both sides with salt as you go.
3. Standing the wing rib up, transfer to the oven and roast for 12 minutes. Remove from the oven and cover with foil, rest well for 30 minutes. This is for meat that is rare-medium rare, if you want it cooked through more, leave in the oven for a further 5 minutes.
4. Whilst the beef is resting, you can make the chimichurri dressing. Place all the ingredients in a food processor and blitz until a smooth sauce, pour in an extra glug of olive oil to loosen if you wish. Pour into a bowl and set aside for later.
5. Set a griddle pan on a high heat, brush the asparagus with a little oil and place onto the hot grills, cook until all sides are lovely and charred but still have crunch. Set aside and cover with foil to keep warm.
6. Oil both halves of the lemon and place them down into the same griddle pan, cook for 3 minutes until they have those lovely char marks, set aside with the asparagus.
7. Place a frying pan on a medium heat with 2 tbsp of olive oil, add in the garlic and fry until fragrant but not coloured – approx. 2 minutes.
8. Add in the prawns along with a pinch of salt, cook, turning every 2 minutes until each one has turned pink.
9. Carve up the steak, serve on plates with the prawns sitting alongside. Serve a portion of the charred asparagus and lemon then drizzle over the chimichurri dressing. Tuck in and enjoy!

• Olive oil
• 1 bone, wing rib 1.2kg
• 200g king prawns
• 2 garlic cloves, peeled and thinly sliced
• 100g asparagus, woody ends removed
• 1 lemon, halved
• Salt, for seasoning

For the Chimichurri Dressing:

• 2 garlic cloves, peeled
• Handful of parsley, roughly torn
• Handful of coriander, roughly torn
• 1 red birds eye chilli, stalk removed
• 2 tbsp red wine vinegar
• 4 tbsp olive oil
• 1 tsp salt