Surf & Turf Platter

The ultimate semi-surf, semi-turf platter from WOOLWORTHS for the rugby semi-finals game day! 

Recipe by: Clement Pedro


  • 600g Free range matured thick cut beef rump steak
  • Willow Creek estate blend Extra virgin olive oil, to coat
  • Woolies braai seasoning to taste
  • Freshly ground black pepper to taste
  • 500g Woolies freshly frozen uncooked XL black tiger prawns, thawed
  • Salt to taste
  • 150g Medium fat butter with garlic and herbs, melted
  • 1 Lemon
  • Parsley to garnish
  • Serve with Woolies heat and eat garlic butter filled ciabatta

How To Make

  1. Pat your steak dry with paper town before spray with olive oil to coat.
  2. Season both sides with the braai seasoning and a generous amount of pepper.
  3. Set aside, out the fridge while preparing high heat coals
  4. For the prawns, butterfly the thawed prawns, not cutting all the way through the body, but just enough to remove the vein.
  5. Remove the veins from all the prawns before giving the prawns a light spray of olive oil and seasoning of salt.
  6. Over high heat coals, place your steak on a braai grid over the coals, let the steak char for 3 minutes or until the steak has formed a dark golden crust.
  7. At this time add your prawns to the braai grid.
  8. Let the prawns cook for 2 minutes before turning the prawns over, after turning the steak over cook it for another 3 minutes before taking off the braai and resting while finishing off the steak.
  9. The prawns should be slightly charred with the flesh turning from translucent to opaque.
  10. Add the prawns to a large mixing bowl and pour over the butter and giving it a toss with the juice of half the lemon.
  11. With the steak rested, slice the steak and present on a platter.
  12. Top with the prawns and all the garlic butter. Finish with parsley to garnish and extra wedges of lemon.
  13. Serve with garlic butter filled ciabatta

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