Herd Surf & Turf

Herd Surf & Turf

Herd Surf & Turf

By: Herd Market

This recipe was more of an experiment than anything. A concoction of ingredients we wanted to taste test in the office, accidentally creating one of the best plates of food we’ve developed in the herd kitchen. You’ll notice there’s not many ingredients that go into this, and that’s because you don’t need it. Each piece of produce sings for itself, creating a simple but delicious marriage of flavours that will blow your socks off. 

You'll need: 

  • 4 dingley dell pork ribeyes
  • Olive oil
  • Salt
  • 300g mylor prawns
  • 2 garlic cloves, sliced
  • 1 heaped tsp peppercorn mustard
  • Salad
  • Chimmichurri
Serves 4 people
Difficulty Novice
Novice
4
Tags
british british food comfort food date night dinner Dinners easy High Protein Midweek midweek dinner pork Seafood steak
Cook Along
Directions
1.

Take the pork ribeyes out of the fridge an hour before cooking to bring them up to room temperature. Generously season with salt.

2.

Get a frying pan ripping hot, add a drizzle of olive oil, and sear the ribeyes for 2–2.5 minutes on each side until they develop a deep golden crust while staying blushing pink in the middle. Remove from the pan and let them rest.

3.

Drop 2 tablespoons of butter into the same pan and let it melt before adding the prawns. Straight away, toss in the sliced garlic. Cook for a minute, flip the prawns, stir through the mustard, and take the pan off the heat. The prawns will finish cooking in the residual warmth, soaking up all that buttery, garlicky goodness.

4.

Toss together a simple green salad with a few spoonfuls of chimichurri. Slice up the ribeyes and plate them up with the prawns on top. Watch out for the prawn heads, but don’t shy away from the crispy skin—it’s where the real flavour is. Enjoy.

Tags
british british food comfort food date night dinner Dinners easy High Protein Midweek midweek dinner pork Seafood steak
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