Name: Surf and turf rosemary skewers with romesco sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16
Ingredients: 16 rosemary sprigs, cut to 12cm long; 700g sirloin beef, 2-3cm cubes; 16 large green prawns, peeled and tails intact; 16 cherry tomatoes; 2 Tbsp extra virgin olive oil; 465g jar of capsicum, drained, oil reserved; 1 cup roasted unsalted cashews; Sea-salt flakes and freshly ground black pepper, to season

Surf and turf rosemary skewers with romesco sauce

A holiday twist on skewers.

Serves 16

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Raid your herb garden for the ‘skewers’ in this handheld holiday twist on classic surf and turf. Then, whiz up the romesco sauce in a flash!

These skewers are perfect for a Christmas party starter! After more festive starter recipes?

Ingredients

16 rosemary sprigs, cut to 12cm long

700g sirloin beef, 2-3cm cubes

16 large green prawns, peeled and tails intact

16 cherry tomatoes

2 Tbsp extra virgin olive oil

465g jar of capsicum, drained, oil reserved

1 cup roasted unsalted cashews

Sea-salt flakes and freshly ground black pepper, to season

Method

Remove 3/4 of the leaves from the rosemary, wash stems well. Thread on beef, prawns and tomatoes.

Heat a chargrill plate or barbecue on high heat. Brush skewers with oil, grill in batches for 1 minute each side or until prawns are cooked through and beef is cooked to your liking.

To make sauce, process drained capsicum (including reserved oil) and cashews to a coarse paste. Season.

Serve skewers with romesco.

What is surf and turf?

Surf and turf is typically a main course meal where seafood (surf) and meat (turf) are served together. The meat cut is traditionally made of beef, while the seafood component could be prawns, squid or scallops. In Australia, it’s sometimes referred to as beef and reef!

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Ingredients

Method

What is surf and turf?

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