Surf ‘n’ turf with garlic butter

Serves 2
For the garlic butter:
200g butter, softened
2 garlic cloves, crushed
small handful of Fresh flat-leaf parsley, finely chopped

For the garlic prawns:
1 garlic clove, crushed
1pinch of salt
1 tbsp lemon juice
½ tsp dried chilli flakes
2 tbsp olive oil
175g raw prawns, deveined and peeled

For the steaks:
1 tsp salt
1 tsp dried coriander
½ tsp black pepper
1 garlic clove, crushed
2 tbsp olive oil, plus extra for cooking
2 ribeye steaks
½ lemon, juice only

To serve:
Chunky homemade chips

  1. First, make the garlic butter. Place the softened butter in a bowl with the garlic and parsley, then mash together with a fork until thoroughly combined.
  2. For the prawns, combine the garlic, salt, lemon juice, chilli flakes and olive oil in a bowl or resealable bag. Add the prawns and toss to coat. Cover and refrigerate for two hours.
  3. For the steaks, combine the first five ingredients in a small bowl and rub onto both sides of the rib-eyes.
  4. Heat a small splash of olive oil and a knob of garlic butter in a pan set over a high heat. Cook the steaks for 2½ minutes on each side for medium-rare, or as desired.
  5. Squeeze a little fresh lemon juice over the steaks and place on a plate covered with tin foil to rest while you cook the prawns.
  6. Heat a knob of garlic butter in the same pan over a medium-high heat. Add the prawns with a splash of their marinade and cook, stirring every minute or so, for 3-5 minutes until pink all over. Stir in any juices that have been released from the steaks.
  7. Serve the steaks topped with the garlic prawns, with some chunky homemade chips and an extra jug of melted garlic butter on the side, if desired.

Per serving: 650kcals, 62.2g fat (25g saturated), 6.3g carbs, 0.9g sugars, 21.1g protein, 1.2g fibre, 1.61g sodium