Surf & Turf with Greens and Coconut Milk Linguine

Ingredients 

Serves 2

• 1 rib eye steak
• light soy sauce
• peanut oil for frying
• Half packet of linguine
• 300g shelled raw tiger prawns (keep the shells & heads)
• 1 tbsp coconut oil
• 100g kale, baby spinach, or any leftover greens
• thumb size piece of ginger
• 3 cloves of garlic
• 1 tsp chilli flakes
• 1/2 bunch basil leaves
• 1x 400ml can coconut milk or cream
• 2 limes
• chopped peanuts

Method

Pre-heat your oven to 220C/425F/Gas Mark 7. Peel the prawns and place the shells and heads onto a baking tray to roast off for 8-10 minutes.

Heat a frying pan to a high heat. Rub steak with oil, season generously with just salt and pepper and cook to your liking. Rest on a plate until needed.

Cook linguine in salted boiling water for 7 mins, strain and keep until needed.

Roughly chop the garlic and ginger, heat a saucepan to medium heat and add the coconut oil, garlic, ginger and chilli flakes and cook off for 3-4 minutes without burning. To the saucepan add the roasted shells and heads scraping out any and all the juices from the baking tray. Add the coconut milk, bring to the boil and cook for 10 more minutes reducing by around a third and thickening the stock. 

Into a liquidiser add the kale and any greens then strain the coconut stock and shells through a fine sieve into a liquidiser. Discard the shells and heads. Blend well to a vibrant green, smooth sauce. Squeeze in the juice of half a lime and check for seasoning.

Return the stock to a clean pan, add the prawns, bring to the boil and cook gently for 2-3 minutes or until the prawns are cooked.

Add the linguine to the sauce and mix well pulling with tongs to evenly coat the pasta.

Transfer your pasta to a bowl and serve steak next to pasta on a board. Arrange lime wedges next to the steak and sprinkle pasta with chopped peanuts and red chilli flakes.     

Rump Steak with Bean Mash & Hazelnut Salsa Verde

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Ingredients

• 2 rump steaks, around 250g each

For the salsa verde:

• 75g roasted hazelnuts
• 1 bunch flat leaf parsley
• 1 bunch mint
• 1 bunch basil
• 4 anchovy fillets, drained
• 1 clove garlic, peeled and crushed
• 2 teaspoons Dijon mustard
• Juice of ½ a lemon
• 4 tablespoons olive oil
• Sea salt and black pepper

For the bean mash:

• 2 x 400g can of cannelloni beans
• 50g unsalted butter
• 200ml double cream
• Sea salt and white pepper

Method

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.

Lay the nuts on a baking tray and roast for 8 to 10 minutes, shaking occasionally. Set aside to cool.

Blitz the remaining ingredients in a food processor until smooth, adding more oil to loosen if necessary. Roughly chop the nuts (do not add to the food processor) and add to the salsa, season to taste and set aside.

Drain the beans and heat in a saucepan with the butter and cream for 5 minutes until the beans are soft. Pour into a food processor and blend until smooth. Season to taste with salt and white pepper then return to the pan and keep warm until needed.

Heat a barbecue or griddle pan to a high heat. Season the steaks with plenty of salt and pepper then cook for 2 to 3 minutes on each side.

Transfer to a board to rest for 5 minutes, slice thinly then pour the resting juices into the salsa verde. Serve the steak with the bean mash and salsa verde.

Brazilian Steak and Chips

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INGREDIENTS

• 4 fillet steaks

FOR THE MARINADE:

• 1 onion, peeled and roughly chopped
• 1 green chilli, deseeded and roughly chopped
• 3 cloves garlic, peeled
• 75ml cachaça
• 1 tablespoon olive oil
• Zest of 1 lime

FOR THE ROAST GARLIC BUTTER:

• 1 bulb garlic
• 150g unsalted butter, softened
• 2 anchovy fillets, drained and finely chopped
• 1 tablespoon freshly grated horseradish
• 1 bunch tarragon, leaved finely chopped

FOR THE SALSA:

• Olive oil
• 250 grams baby spinach, washed and dried
• 1 banana shallot, peeled and finely chopped
• 1 yellow pepper, deseeded and finely diced
• 2 tomatoes, deseeded and finely chopped
• 2 teaspoons white wine vinegar
• Pinch sugar
• Sea salt and black pepper

FOR THE CASSAVA CHIPS:

• 1 kilogram cassava
• Vegetable oil for deep frying

METHOD

Combine the ingredients for the marinade in a food processor and blitz until smooth. Pour over the steaks, toss to coat then cover with clingfilm and refrigerate for 3 to 4 hours or overnight if possible.

Preheat the oven to 160 degrees Celsius or 325 Fahrenheit. Drizzle the bulb of garlic with a little olive oil, wrap in foil and roast for 25 to 30 minutes until soft.

Squeeze the flesh from the garlic bulb and mix with the butter, anchovies, horseradish and tarragon. Season to taste then spoon onto a sheet of clingfilm. Roll into a sausage shape, wrap tightly and refrigerate until needed.

For the salsa, heat a little olive oil in a large frying pan or wok, add the spinach and cook for 20 to 30 seconds until wilted. Add the remaining ingredients, stir to combine then remove from the heat. Season to taste and set aside.

Bring a large pan of salted water to the boil. Peel the cassava, cut into chips then boil for 8 to 10 minutes until softened but still holding their shape. Drain thoroughly and leave to steam dry for a couple of minutes.

Heat a large, heavy based frying pan or griddle over a medium-high heat. Drizzle the steaks with a little oil and season with plenty of salt and pepper.

Cook for 2 to 3 minutes on each side (or until cooked to your liking) then transfer to a plate to rest for 5 minutes.

While the steaks are cooking heat the oil for deep frying to 180 degrees Celsius or 350 degrees Fahrenheit. Fry the chips in batches for 2 to 3 minutes until golden brown then drain on kitchen paper. Season with sea salt whilst still warm.

Serve the steaks with the chips, spinach salsa and slices of the garlic butter.