How do you store surf & turf?

Meat and Prawns: Let the meat cool completely before storing. Do the same for the prawns. Store the meat and prawns separately in airtight containers. This helps to preserve the flavors and textures. Keep them for a maximum of 3 days in the refrigerator. For longer storage, you can freeze them, but make sure they are well wrapped to prevent freezer burn. Chili-Garlic Oil: Pour the cooled chili-garlic oil into a clean, airtight bottle or jar. Store this in the refrigerator. The oil can last about a week in the refrigerator. Noodle Salad: The noodle salad must also cool completely. Store the noodle salad in an airtight container. This salad is good for up to 3 days in the refrigerator.

Surf & Turf with Onglet and Prawns

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45min

•

Next Level

Perfectly grilled onglet and prawns served with a chili-garlic oil and a noodle salad. More than just a good combo, this is hubby Wim's ultimate favorite dish. 'Baby, when are we going to eat surf & turf again please!!?' That's how it goes at home.

Longhaas aka onglet is a working muscle located near the lungs. Lean with a wonderfully rich flavor. Each cow has only one, so it's best to order it in advance from your local butcher.The combination of the flavorful meat with the garlic and chili oil, topped with the grilled prawns is so simple yet so delicious.

Perfectly grilled onglet and prawns served with a chili-garlic oil and a noodle salad. More than just a good combo, this is hubby Wim's ultimate favorite dish. 'Baby, when are we going to eat ...

Ingredients

What do you need?

Quantity: 4P

Meat
800 g – 1 kg onglet (hanger steak)
Freshly ground black pepper, fleur de sel
Olive oil

Prawns
800 g fresh prawns
2 tablespoons peanut oil
1 lime

Chili garlic oil
6 cloves garlic, sliced
2 fresh chilies
200 ml rapeseed oil

Noodles
2 stalks lemongrass
150 g rice noodles of your choice
2 tablespoons rice vinegar
2 tablespoons peanut oil
2 spring onions, finely sliced
2 cm ginger, finely chopped
125 g bean sprouts
1 bunch Thai basil, roughly chopped
Juice and zest of 1 lime

2 handfuls unsalted roasted peanuts

800 g – 1 kg onglet (hanger steak)
Freshly ground black pepper, fleur de sel
Olive oil

800 g fresh prawns
2 tablespoons peanut oil
1 lime

6 cloves garlic, sliced
2 fresh chilies
200 ml rapeseed oil

2 stalks lemongrass
150 g rice noodles of your choice
2 tablespoons rice vinegar
2 tablespoons peanut oil
2 spring onions, finely sliced
2 cm ginger, finely chopped
125 g bean sprouts
1 bunch Thai basil, roughly chopped
Juice and zest of 1 lime

2 handfuls unsalted roasted peanuts

Preparation method

How do you make this?

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Meat: Heat your optigill for and choose the grilling meat function.

Brush the meat with olive oil and season firmly with salt and pepper.

Place the meat on the grill as soon as it is preheated and choose the desired baking method. The device automatically calculates the baking time based on the thickness of the meat. Don't have a grill device? Then grill the meat in a grill pan or on the barbecue, 2-3 minutes on each side. (Depending on the thickness of the meat, longer or shorter for your favorite baking method)

Let the meat rest under aluminum foil.

Chili garlic oil: Heat the rapeseed oil in a saucepan.

Finely chop the garlic and chilis and add to the oil. Let it briefly foam and take off the heat.

Gambas: now set your grill device on BBQ mode, so completely open. Let it heat it up again.

Sprinkle the prawns with oil, pepper and salt.

Grill them on both sides for about a minute, depending on the size.

Place the prawns on the sliced meat and drop the chili garlic oil over it. Sprinkle with lime juice.

Noodle salad: Cook the noodles as stated on the package. Rinse under cold running water and drain well. Put the noodles in a large bowl.

Beat the lemongrass flat, cut or cut very finely so that the aromas are released and add to the noodles.

Sprinkle the remaining ingredients over the noodles and mix well.