Grilled Steak and Jumbo Prawns with Rosemary Potatoes (1 Hr, 15 Mins)

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Here’s a luxurious and flavorful dish that combines the richness of steak with the delicate taste of seafood, accompanied by aromatic rosemary-infused potato coins.

This dish is perfect for a special occasion or a sophisticated dinner, offering a blend of flavors that are sure to delight the palate.

The succulent grilled steak and tender jumbo prawns create the ultimate surf-and-turf experience, while the rosemary potatoes add a fragrant and earthy component to the meal.

  • Prep Time: 30 (Plus marinating time)
  • Cook Time: 45 minutes
  • Total Time: 1 Hr, 15 mins (plus marinating time)
  • Yield: 4 servings 1x

Ingredients

Scale

For the Grilled Steak and Jumbo Prawns:

  • 2 ribeye or sirloin steaks
  • 8 jumbo prawns, peeled and deveined if you so choose
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Lemon wedges for serving

For the Rosemary Potatoes:

  • 4 large potatoes, sliced into coin shapes
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped
  • Salt and pepper to taste

Instructions

  1. Prep and Marinate Steak and Prawns (15 minutes + marinating time): Season the steaks and prawns with olive oil, salt, and pepper. Let them marinate for at least 15 minutes.
  2. Prepare Rosemary Potatoes (10 minutes): Preheat the oven to 400°F (200°C). Toss the sliced potato coins with olive oil, chopped rosemary, salt, and pepper. Arrange them in a single layer on a baking sheet.
  3. Bake Potatoes (25 minutes): Bake the potatoes in the preheated oven for about 25 minutes, or until golden and tender, flipping them halfway through.
  4. Grill Steak and Prawns (15 minutes): Preheat the grill to medium-high heat. Grill the steaks to your desired level of doneness, about 5-7 minutes per side for medium-rare. Grill the prawns for 2-3 minutes per side, or until they are pink and opaque.
  5. Rest Steak (5 minutes): Let the steaks rest for a few minutes after grilling.
  6. Serve (5 minutes): Arrange the grilled steak and jumbo prawns on plates. Serve alongside the rosemary potato coins. Garnish with lemon wedges.

Notes

For the best result, ensure the steak is at room temperature before grilling for even cooking. The prawns should be grilled just until they are pink to avoid overcooking.

The rosemary potatoes should be thinly and evenly sliced for consistent cooking and flavor infusion. This dish is a fantastic way to enjoy a restaurant-quality surf-and-turf meal at home. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 650
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 35g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 40g
  • Cholesterol: 150mg

Pair this with...

Parmesan and Lemon Broccolini

Start with fresh broccolini, ensuring they're cleaned and trimmed. Lay them out on a baking sheet, so they've got some space to get nice and crispy. Drizzle with olive oil, letting it coat each stalk with a shiny gloss. Sprinkle freshly grated Parmesan over the broccolini, ensuring each piece gets its fair share of cheesy goodness. Into a preheated oven they go, roasting until they're tender with crispy, golden edges. Just before serving, zest a lemon over the top, adding a bright, zingy contrast to the savory Parmesan. Perhaps a squeeze of fresh lemon juice too, for an extra kick.

Fresh Mixed Greens Salad

Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

Cauliflower Rice

Begin with a fresh cauliflower head. Wash it and then remove the stem and leaves. Break the cauliflower into florets. Pop those florets into a food processor and pulse until the cauliflower looks grainy, resembling rice grains. Be cautious not to over-process; you don't want cauliflower mush! Now, in a large skillet, heat up a bit of olive oil or butter. Add your cauliflower rice and stir. Cook for 5 to 8 minutes or until it's slightly golden and tender. Season with salt and pepper to taste. You can also jazz it up with some minced garlic or herbs if you like.

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