Georgie and Alicia's Surf and Turf

Prep time: 30 mins
Cook time: 15 mins
Serves: 4


80g butter, chopped

5 garlic cloves, crushed

½ cup finely chopped flat-leaf parsley, plus extra, to garnish

8 large king prawns, deveined, cleaned, butterflied

4 x 200g rib-eye steaks on the bone

Olive oil, to brush

Lemon wedges, to serve


2 egg yolks

2 garlic cloves, crushed

2 tbs lime juice

1 pinch of onion powder

1 pinch of garlic powder

2 tsp Dijon mustard

250ml (1 cup) light olive oil

Parmesan-Charred Corn

40g butter

1 tsp onion powder

1 tsp garlic powder

4 corn cobs

40g finely grated parmesan

Smoked paprika, to sprinkle


1. To make aioli, process egg yolks, garlic, lime juice, powders and mustard in a food processor until well combined. With the motor running, gradually add oil, drop by drop at first, then in a thin, steady stream until thick and emulsified. Season and refrigerate until needed.

2. Preheat a barbecue grill plate over medium-high heat. 

3. Melt butter in a small saucepan over low heat. Add garlic and cook, stirring, for 2 minutes. Remove from heat and stir in parsley. Season.

4. Place prawns in a shallow dish and pour over butter mixture. Massage to coat.  

5. To make parmesan-charred corn, melt butter in a small saucepan. Stir in powders. Season.

6. Brush corn all over with butter mixture. Add to barbecue and cook, turning, for 10-15 minutes or until lightly charred and tender. 

7. Brush steaks all over with oil and season well. Add steaks to barbecue and cook for 4 minutes on each side or until cooked to your liking. Transfer to a warm plate, lightly covered with foil, for 5 minutes to rest. 

8. Add prawns, cut-side up, to barbecue and cook, basting with remaining garlic butter mixture, for 2-3 minutes or until just cooked through. 

9. Brush corn over with aioli and roll in parmesan. Sprinkle with paprika. 

10. Divide steaks among serving plates and top with prawns. Add corn and lemon wedges. Garnish with parsley to serve.