SURF & TURF RECIPEIngredients Coorong Angas Porterhouse Steak (1 per person) Olive Oil South Australian Gulf Prawns (estimate 3 per person) De-shell the middle of the prawn leaving the head and the tail intact. Bunch of Asparagus Salt & Pepper to seasonGreen salad Assorted lettuce leaves Punnet of cherry tomatoes Squeeze of lemon juice Olive oilMethod • Drizzle Steak with Olive Oil and place straight onto hotplate. Temperature of the BBQ hotplate should be nice & hot to sear the steak. • Bend the asparagus spears until they break & discard the woody ends. Drizzle with olive oil. • Rotate the steak on the hotplate once (don’t flip yet)… then when the fat has caramelized and turn the steak over once. • Once you’ve turned the steak put the prawns on the hotplate drizzle with a little olive oil. • On the other hotplate put the asparagus and cherry tomatoes onto a medium heat and chase around the hotplate until cooked. • Turn the prawns when they have a little bit of colour on them, cook for approximately a minute and a half either side. • Once cooked turn off the hotplate and season with salt & pepper. • To your bowl of greens add a squeeze of lemon juice, some olive oil, and the cooked tomatoes, toss. • On a plate serve the steak on a bed of asparagus, pile with prawns and serve with salad.