Cherylee Harris joins chef Peter Milosevic for another BBQ cook-up. Pete shows us his spin on an Aussie favourite - " The Surf and Turf' - using Coorong Angus Beef Steak and SA Gulf Prawns. As a bonus, this mouth watering dish is also low in fat, making it a perfect dish for summer.

Low Fat Surf & Turf Recipe

(Per person serving)
1 Angas Coorong Fillet Beef Steak
1 large field mushroom
6 unpeeled uncooked SA gulf prawns
½ lemon

Misc
Icing sugar in shallow dish
Olive oil

Salad
Spanish onion
Rocket
Thinly sliced chilli to taste

Place beef fillet on a medium heat hot plate - brush mushroom with olive oil and place on char-grill. Add the prawns in their shells to the char-grill and cook until slightly charred on outside and until they look cooked.
Caramelise half a lemon by coating the cut end in icing sugar and placing it on the char grill. Turn steak once, and remove when cooked to your liking. Set aside to rest for 2 minutes minimum.

Make Salad by combining Spanish onion, rocket and thinly sliced chilli to taste, arrange on plate, and top with whole cooked prawns. Squeeze the caramelised lemon juice onto the prawns and salad. Slice the beef fillet and arrange on top.

Viola! Enjoy!