Surf ‘n’ Turf Asian Style by Beef and Booze

2 persons | Kamado, Beef, Fish and shellfish | Fish, Meat | Main dish

Prep time

• Dry brine* your steak the night before. 

• Remove the steak from the fridge 3 hours beforehand the next day and then start working on the marinade.

• For the marinade, put all the ingredients together and stir until it is thoroughly smooth.

• Now put the scallops, prawns and asparagus tips in 3 bowls and add 2 tablespoons of marinade to each bowl. Let this marinate for up to 1 hour, no longer.

• Then light a medium amount of charcoal and heat your Kamado to 110 °C. When the Kamado is up to temperature, place the pro set in the Kamado. Divide it into half indirect grilling, with a grill grid above, and half direct grilling, with the half cast-iron grid above. Meanwhile, add some smoking wood to the Kamado, this is going to give your dish a nice and intense smoke flavour.

Preparation

• When the Kamado is getting up to temperature, it's time to prepare the skewers. The order of the skewer: asparagus tip, scallops, prawn. You use the asparagus tips, so to speak, to hold the scallops and prawns in place.

• Place the steak on the indirect part and cook it to 44 degrees in about 20 to 30 minutes. Use a meat thermometer for this. When the meat has reached 44 degrees, remove the steak from the Kamado and let it rest for a while under aluminium foil.

• Then increase the temperature of the Kamado to 250 °C and put the steak back on the direct part of the barbecue. Keep about 3 minutes per side on the cast-iron grid for a nice grilling pattern. If you prefer to eat the steak rare, go for a temperature of 48-50 degrees. Liking medium rare? Then go low n slow to 48 degrees or direct to 52 to 54 degrees.

• When the steak has reached your desired temperature, remove it from the barbecue and let it rest again under aluminium foil.

• While the steak is resting, grill those skewers for 3 minutes per side on the cast iron grill. Use a brush to spread the remaining marinade over both sides of the skewers.

• Finally, slice the steak and serve with the skewers, enjoy!

* What is Dry brine?
Very simple, sprinkle the steak liberally with salt and then place it uncovered on a rack in the fridge (at least 12 hours). With Dry brine, you ensure a tender and flavourful steak.

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This recipe is a collaboration with Beef and Booze