Here’s a quick and easy recipe for our paleo take on the Australian pub classic known as Suft & Turf!
- 2 nice organic grass-fed steaks (rump, New York, Sirloin, T-bone, Scotch fillet, which ever you prefer will do great)
- 6 green prawns, peeled tails on
- 4 scallops
- 3 large kumeras (purple sweet potatoes), peeled and cubed
- 2 large parsnips, peeled and cubed
- 1 large shallot, (about 3 tbsp) minced
- 1 chilli, minced (choose variety based on how hot you like it. We used a small red thai chilli one)
- 3 tbsp ghee (or grassfed butter if you prefer)
- 1 tbsp lard (ghee or grassfed butter will work too)
- 1 lemon, rinded
- 1/4 tsp garlic powder
- Fresh parsley to garnish
- Salt and black & white pepper to taste
- Olive oil
Place steaks on a plate, drizzle with olive oil and season with salt & pepper.
Peel, chop up and boil parsnips and kumeras until soft. Drain leaving a little bit of liquid on the bottom of the pot and mash until smooth consistency. Season with salt, black & white pepper. Transfer into an over dish and place in the oven to keep warm in 100C until the rest of the meal is done.
For the sauce, place 2 tbsp ghee in a small sauce pan on medium heat. Once ghee is hot, add in minced shallot and let sauté while you cook the steaks.
Heat ridge grill pan (you can cook this on the BBQ too if you prefer) on medium high heat, add lard and cook the steaks to your liking. Place steaks on a plate to rest for 5 minutes before serving.
To finish off the sauce before cooking the seafood, add minced chilli to the sauce pot and season with garlic powder and a salt to your liking.
For the seafood, heat a skillet (or continue using the BBQ) on medium heat. Add ghee and sear scallops on one side (about 40 secs). When you turn the scallops over, add prawns into the skillet. Continue cooking until the prawns are done. Be careful not to overcook the prawns! The trick is to keep an eye on the translucency in the head end of the prawn – once it turns white, they’re done and you want to get them out of the pan immediately. (The chances are that if you cook them until they curl up firmly, they’re already overdone and have turned floury.)
Plate the mash and steak, arranging the prawns and scallops on top of the steak. Drizzle with sauce and garnish with lemon rind and fresh parsley.