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Alright, don’t linger, let’s approach this vickys surf 'n' turf, gf df ef sf nf menu with 13 elements which are absolutely easy to acquire, and we have to process them at the very least through 5 measures. You should invest a while on this, so the resulting food could be perfect.
Composition Vickys Surf 'N' Turf, GF DF EF SF NF:
- Take 2 tbsp olive oil
- Need 2 tbsp of melted 'butter' such as Vitalite or Stork block
- Get 2 tbsp of white wine / chicken stock
- You need 2 tsp for Worcestershire sauce - search my profile for a gluten-free recipe
- Prepare 2 cloves of finely minced garlic
- Need 1 tsp lemon juice
- Make ready 1 tsp powdered seafood seasoning such as Schwartz Perfect Shake or Old Bay
- Provide 1/4 tsp onion powder
- Provide 1/4 tsp black pepper
- Prepare 24 of decent sized raw prawns, shelled & deveined
- Need 4 of steaks of choice, I just use a simple frying steak
- Get 1 & 1/2 tbsp olive oil
- Give 2 tsp for steak seasoning such as Schwartz Montreal Steak Seasoning
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Vickys Surf 'N' Turf, GF DF EF SF NF start cooking:
- Mix the olive oil through to the black pepper together. Pour into a ziplock bag, add the prawns, seal the bag, shake to coat then let sit on the kitchen counter for 20 minutes to marinade
- Let the steaks sit out at room temp beside them, coated in the remaining oil and sprinkled with the steak seasoning
- Heat a non-stick frying pan over a high heat then add the steaks, turning once during cooking. Thin steaks like mine will only need 2 - 3 minutes on each side but thicker steaks such as a 4 oz filet will need 5 - 7 minutes on each side.
- While the steaks rest on a warm plate tented with foil, pour the prawns plus marinade into the frying pan and cook for 2 - 3 minutes on each side or until pink
- I like to serve simply with chips or potato wedges, breaded onion rings, fried tomato slices, some sweetcorn relish and steak sauce
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