Surf and Turf
Surf and Turf
Savour this quick and easy seafood recipe by Siba Mtongana from Siba's Table.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 20 minutes
  • Cooking Time 30 minutes
  • Yield 8 servings
  • 1 cup soy sauce 6 cloves Garlic crushed
  • 1 tablespoon freshly grated Ginger
  • ¼ cup Coriander chopped
  • 4 spring Onions, chopped
  • 2 tablespoons honey or brown sugar
  • 1 teaspoon Chilli flakes
  • 2 teaspoons white sesame seeds
  • ½ cup Sesame oil
  • Surf and turf
  • 2 kilograms Beef fillet (centre cut)
  • 1 kilogram Calamari, whole
  • 60 grams butter
  • 4 cloves Garlic
  • 1 tablespoon freshly grated Ginger plus 1 t extra
  • Salt and pepper
  • ¼ cup Coriander chopped
  • Juice and zest of 1 lemon
  • 2 cup good quality beef stock
  • Garnish with Coriander
  1. For the marinade: whisk the marinade ingredients together in a bowl. Stir in the sesame oil
  2. Using cocktail sticks pin the bottom of the meat to creating a round shape (quicker than to truss with a roasting string). If nicely round cut may not need to do this
  3. Place the meat in a freezer bag and pour the two thirds of marinade over it, gently rubbing the meat. Marinate in the fridge for at least 2 hours
  4. Preheat the oven to 180C. Shake off the marinate juice from the meat and pat dry it gently. Rest it for 5 minutes to come to room temperature
  5. Heat a non-stick frying pan or flat griddle until hot and sear/seal it for 1½ minutes each side
  6. Place on a baking tray, drizzled with oil and roast for 5-8 minutes medium rare. Remove, place on a board and cover with foil allowing to rest for 10 minutes. Keeping the juices in the pan
  7. Heat the butter over high heat in a large frying pan and sauté the garlic and ginger. Add the calamari and cook for 2 minutes until the legs curl up and cooked. Season with salt and pepper
  8. Remove from heat and stir in the coriander and squeeze of a lemon. Remove calamari to plate and cover to keep warm
  9. To make a sauce, into the calamari pan – add the meat juices. Add the remaining marinade and cook for 8 minutes
  10. Pour in the stock and simmer until slightly reduced
  11. Grate in 1 teaspoon more ginger and strain though a sieve to serving jug
  12. Carve the fillet and arrange on a board, put the calamari on the board, garnish with coriander, serve with the gravy alongside

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