Chimichurri Surf n Turf with Rump Steak and Prawns

In the meantime, halve the baby plums. Trim and halve the cucumber lengthways and slice into 1cm thick half moons.

In a large bowl mix together the olive oil and sugar for the dressing (see pantry for both amounts) and half of the red wine vinegar. Toss through the cucumber and tomatoes.

Set aside for later.

Finely chop the coriander and parsley (stalks and all). Add to a bowl with the chilli flakes, olive oil for the chimichurri (see pantry for amount) and the remaining red wine vinegar.

Season with salt, pepper and a pinch of sugar. 

Set aside for later. 

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Rump steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through.

TIP: Cook each side for 1 min more if you like it more well done. Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.

Drain the prawns. Peel and grate the garlic (or use a garlic press).

Return the now empty frying pan with the steak juices to medium-high heat, add a drizzle of oil if needed.

Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Add the garlic and fry for 1 min more.

Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.