HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSurf And Turf: Sirloin Steak & King Prawns
Surf and Turf: Sirloin Steak & King Prawns

Surf and Turf: Sirloin Steak & King Prawns

with Wedges and Lemon & Garlic Butter

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This Surf and Turf: Sirloin Steak & King Prawns is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


2 unit(s)

Sirloin Steak

2 unit(s)


½ unit(s)


½ bunch(es)


200 grams

Asparagus Bundles

30 grams



150 grams

King Prawns

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2844 kJ
Energy (kcal)680 kcal
Fat32.0 g
of which saturates16.0 g
Carbohydrate44 g
of which sugars5.0 g
Protein57 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Take the steaks out of the fridge and pop onto a plate to come up to room temperature. Chop the potatoes into wedges (no need to peel). Pop the potatoes on a large baking tray in a single layer. Drizzle with oil, and season with salt and pepper. Toss to coat in the oil, then roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use 2 trays if necessary, you want the wedges nicely spread out.


Peel the garlic cloves, pop into a square of foil, drizzle with oil then scrunch up to make a parcel. Place on the tray alongside the wedges and roast until soft, 10-12 mins. Meanwhile, zest and halve the lemon. Finely chop the chives (or use scissors if it's easier). Trim the bottom 2cm off of the asparagus and discard. Pop the asparagus onto a baking tray, drizzle with oil and season with salt and pepper.


Heat a frying pan on high heat (no oil). When hot, add the lemon, cut-side down and cook until the flesh is caramelised and charred, 2-3 mins. Remove from the pan and set aside. Once roasted, remove the garlic from the foil and add to a bowl. Mash with a fork until smooth. Add the butter, lemon zest and half the chives, then mix well to create your flavoured butter.


When the potatoes have 10 mins left, pop the asparagus on the middle shelf to roast until tender, 8-10 mins. Heat a drizzle of oil in a frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium-rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: Wash your hands after handling raw meat. The steak is safe to eat when the outside is browned.


Transfer the steaks to a plate and wrap loosely in foil to rest. Return the pan to medium-high heat with a drizzle of oil if the pan is dry. When hot, add the prawns and stir-fry for 3-4 mins. IMPORTANT: Wash your hands after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle. Once cooked, remove the pan from the heat and add theflavoured butter to the pan. Use a spoon to coat the prawns in the butter.


Take the potatoes and asparagus out of the oven and share between your plates. Slice the steaks and serve alongside. Spoon the prawns and their sauce over the steaks. Sprinkle over the remaining chives with the charred lemon alongside for squeezing over. Enjoy!