It's time for surf and turf with this beautiful scotch fillet and prawn combination.


  • 8 medium chat potatoes
  • 80g baby rocket leaves
  • 2 teaspoons balsamic vinegar
  • 1 1/2 tablespoons olive oil
  • 1 chorizo, thinly sliced diagonally
  • 12 medium green prawns
  • 4 beef scotch fillets
  • 4 tablespoons bought aioli


  1. Cook the potatoes in a large saucepan of boiling water for 10 minutes until partially cooked through. Cut into 5mm thick slices.
  2. Place the rocket leaves, vinegar and 1 tablespoon of the oil in a bowl. Season with salt and pepper and gently toss.
  3. Heat a large barbecue plate or char-grill on medium heat. Brush with a little of the remaining oil. Add the potato slices. Cook for 2-3 minutes each side or until golden. Transfer to a plate and cover with foil to keep warm. Increase the heat to medium-high. Add the chorizo and prawns. Cook for 2 minutes each side or until the chorizo is golden and the prawns are cooked through. Transfer to a large plate and cover with foil to keep warm.
  4. Brush the steaks with the remaining oil. Season with salt and pepper. Cook for 3-4 minutes each side for medium or until cooked to your liking.
  5. Divide the potato, steaks and baby rocket among serving plates. Top the steaks with the chorizo, prawns and a dollop of aioli.