Kona-style Surf ’n’ Turf with Pineapple Salsa and Sweet Potato
By OcadoLife
Published on 04 October 2023
This Kona-style Surf ’n’ Turf with Pineapple Salsa and Sweet Potato is a Hawaiian twist on a much-loved pairing of land and sea, with plenty of veg and a zingy salsa too. It was created by cookbook authors and food festival regulars Sam Evans and Shauna Guinn (aka Hang Fire BBQ), who told us, “We love to hasselback our sweet potatoes; it helps them cook faster and makes them easier to share – plus, they look fantastic!” Check out their barbecue set- up tips [below] for the best results.
Time and servings
1 hr 5 minsTotal time
4Servings
20 minsPrep time
45 minsCooking time
Ingredients
- 2 beef rump steaks, (approx. 500g)
- 30ml worcestershire sauce
- 20ml reduced-salt soy sauce or tamari
- 20ml extra-virgin olive oil
- 2 tbsp maple syrup
- 2 cloves garlic, crushed or grated
- 1 tsp sweet smoked paprika
- 1 tsp baking powder
- 1 tin (227g) pineapple chunks in juice, drained
- 1 large handful coriander
- 2 birdseye chillies, deseeded and roughly chopped
- 3 limes, zested and juiced
- 1 piece (3 cm) ginger, roughly chopped
- 1 pack (335g) lemon and herb shell-on madagascan prawns, defrosted
- 4 medium sweet potatoes, (approx. 750g)
- 1½ tbsp olive oil
- 300g Tenderstem broccoli
- 4 tsp soured cream, (optional)
- 1 small handful chives, snipped
Method
Step 1
Pat the steaks dry with kitchen towel. For the marinade, combine the worcestershire sauce, soy sauce or tamari, extra-virgin olive oil, maple syrup, garlic, paprika and baking powder in a bowl. Add the steaks and chill for 1-4 hrs.Step 2
Meanwhile, for the salsa, put the pineapple chunks, coriander, chilli, lime zest and juice, ginger, maple syrup and a pinch of salt in a blender. Pulse a few times to form a chunky texture.Step 3
Pat the prawns dry with kitchen towel and place in a bowl. Pour over half the salsa. Cover and chill for 1 hr, then remove the prawns from the salsa and set aside on a plate in the fridge; discard the used salsa.Step 4
About 30 mins before you want to cook, light the barbecue (see Setting up your barbecue).Step 5
To hasselback the potatoes, make thin, even cuts across each one, all along the length, taking care not to slice all the way through. Rub with 1 tbsp olive oil, being sure to get into the cracks, and season with salt. Wrap each potato individually in foil and cook over indirect heat with the lid closed for 25-35 mins, until soft. Alternatively, bake in the oven at 190°C/170°C fan/gas 5 for 35 mins.Step 6
Remove the steaks from the marinade and leave to drain on a wire rack while you make a glaze (place a plate underneath to catch the drips). Pour the marinade into a pan and cook over a medium-high heat until reduced, thickened and shiny. Brush the steaks with the glaze and cook directly over the charcoal for 2-3 mins each side (for medium-rare meat). Alternatively, use a hot griddle pan. Remove to a plate to rest.Step 7
Toss the broccoli in ½ tbsp olive oil and a pinch of salt. Cook directly over the charcoal (or under the grill or in a griddle pan) for about 2 mins on each side or until lightly charred.Step 8
Cook the prawns directly over the charcoal (or under the grill or in a griddle pan) for 1-2 mins on each side – they’ll turn from grey to pink when they’re done.Step 9
Open up the sweet potato parcels and top each with 1 tsp soured cream, if using, and a sprinkling of chives. Thickly slice the steak and arrange on a platter, along with the prawns and broccoli. Serve with the remaining salsa.