How to Cook Appetizing Surf and turf / grilled veg / avocado chimichurri

Surf and turf / grilled veg / avocado chimichurri. For the herb butter: Combine the garlic, lemon zest and juice, parsley, butter and a pinch of salt in a small bowl. Keep at room temperature for topping the steak before serving. These Surf and Turf Kabobs with Chimichurri might just be my summertime staple this year.

You will not believe how incredibly simple this recipe is. See recipes for Surf and turf / grilled veg / avocado chimichurri too. When it comes to grilling vegetables, most figure it takes a soak in a marinade before grilling to infuse flavor into those healthy, veggie plain-janes. You can cook Surf and turf / grilled veg / avocado chimichurri using 19 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Surf and turf / grilled veg / avocado chimichurri

1. Prepare 2 of thick sirloin or ribeye steaks.
2. You need 200 g of raw king prawns.
3. Prepare 150 g of tendersweet carrots.
4. Prepare 1 of aubergine (I used japaneese aubergine).
5. Prepare 100 g of tender stem broccoli.
6. You need of Olive oil for cooking.
7. You need of Sea salt.
8. You need of Avocado chimichurri.
9. You need 1 of small avocado.
10. It's 1/4 cup of olive oil.
11. Prepare Half of lime.
12. Prepare 2 tbsp of red vine vinegar.
13. It's 1/2 cup of coriander.
14. Prepare 1/2 cup of flat leaf parsley.
15. You need 1/2 of red onion.
16. Prepare Handful of od chives.
17. You need 1 clove of garlic.
18. Prepare 1 of red chilli.
19. You need 1 tsp of sea salt.

Have a serious craving for both seafood and steak? This grilled surf and turf recipe features the best of land and sea. Treat yourself, your family, your friends to a juicy sirloin steak and grilled shrimp with a little heat. You and they will be glad you did.

Surf and turf / grilled veg / avocado chimichurri instructions

1. Blend all the ingredients to make avocado chimichurri.
2. Using new green scrubber pads scrub off delicate skin of the carrot. It's easily done..
3. In the salty boiling water blanch broccoli for a minute. Cool it down straight away under cold water.
4. Pierce the prawns on the skewers. Brush them with olive oil.
5. Brush the steaks with the olive oil and cook them directly on Bbq (very hot). To cook them to medium well it should take about 4 - 5 min from each side (lid down). To cook it medium it should take around 3 min from both sides. It all depends from the tickeness of the steak..
6. Place the carrots on the Bbq when turning the steak. Keep the lid closed..
7. When steak is cooked to your liking take it off the Bbq and let it rest in warm place or on the plate covered with tin foil. I like to season my steak at this stage..
8. Place aubergines, prawns and broccoli on the Bbq (high temp) Brush it all with olive oil..
9. Cook it all for about 2 minutes from each side. Season with sea salt..
10. Plate it up.

Sweetness and acidic from the grilled fruits, combined with creamy vanilla custard and a crunchy nuts on top of that. Add cilantro, parsley, vinegar, garlic, salt, cumin, and red pepper flakes to a bowl of a food processor. With processor running, slowly add olive oil in a slow steady stream until smooth. Keep refrigerated until ready to serve. Pick from the items below to create your own platter.

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