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w/ Roasted Corn Salad, Mango Salsa, Pico de Gallo & Guac
Serves 3
Cooking Time: ~1h 30 (including salad prep)
This is a lot of work, so best leave this for a weekend when you have a bit of time. You can prep the sides/salads in advance and keep them in the fridge. That said, it's absolutely delicious and you won't be disappointed!
Ingredients:
For the Surf:
225g King Prawns (Raw, Frozen)
3tbsp Cornflour
1tsp Dried Oregano
1tsp Smoked Paprika
1tsp Chilli Powder
1tsp Garlic Powder
1tsp Cumin
For the Turf:
3x Steaks (Rump)
1x Lime
Fresh Coriander
1 tsp Brown Sugar
1tsp Chilli Flakes
1tsp Cumin
2x Garlic Cloves
For the Pico de Gallo:
4x Salad Tomatoes
½ Red Onion (very finely chopped)
4x Jalapenos (drained & finely chopped)
2x Garlic Cloves (finely chopped)
Fresh Coriander
1x Lime
For the Guac:
3x Avocados
1x Garlic Clove (finely chopped)
½ Red Chilli (finely chopped)
Olive Oil
For the Mango Salsa:
250g Fresh Mango
½ Cucumber
Fresh Coriander
1x Lime
1x Red Chilli
For the Corn Salad:
200g Sweetcorn (drained)
1x Red Bell Pepper
½ Red Onion (finely chopped)
1x Green Chilli (finely chopped)
Fresh Coriander
1x Lime
4 tbsp Sour Cream
2tbsp Mayonnaise
½ tsp Cumin
½ tsp Smoked Paprika
½ tsp Chilli Powder
Cotija Cheese (Parmesan is fine)
Method:
You'll want to start the process by marinating your Steaks. Give these as long as you want, but the marinade itself is quite strong so if you don't have loads of time it's not a problem. You may also want to defrost your Prawns if you're buying frozen (I always do).
Chop some Fresh Coriander (you'll want roughly 2 or 3 tablespoons) and add to a bowl with the juice of 1 Lime, the Brown Sugar, Chilli Flakes and Cumin. Crush your Garlic Cloves and add these too. Add the Steaks, making sure you get a nice even coating across all of them. Pop some cling film over the bowl and leave in the fridge for however long you choose. Just ensure you're taking them back out of the fridge around 30 minutes before you intent to cook them.
Now for the Salads.
First up is the Corn salad. Add your drained Sweetcorn to a frying pan with a load of Butter. Fry for about 5 minutes or until you start to see some charring. It will smell delicious. Leave the Corn in a bowl to cool down to room temperature while you finely dice your Red Bell Pepper, Onion, Green Chilli and Fresh Coriander. Whisk the remaining ingredients (Juice of 1 Lime, Sour Cream, Mayo, Cumin, Smoked Paprika, Chilli Powder and Cheese) together in another bowl.
Once the Corn has cooled enough, add all of the mixtures together and mix well. Serve with more Cheese on top. Cotija is ideal but very hard to find - it's sort of halfway between Feta and Parmesan so you could use either, but I prefer a harder Cheese in this context.
Next for the Mango Salsa - this is super simple. Dice all of your ingredients and mix well in a bowl. You want to Salt your Cucumber fairly generously which will take away excess moisture and be a nice contrast to the sweet Mango. Season to taste with Pepper.
The Pico de Gallo is essentially a basic salsa. With the Tomatoes, you want to dice these up to your preferred size, depending on how chunky you like your salsa. Give these a good amount of Salt too and try to drain them as much as possible to remove excess moisture. Again, mix all the listed ingredients together and you have your Pico de Gallo.
Everyone knows how to make Guac, and everyone makes it a bit differently. I would usually add Red Onion into mine, but the other sides are quite onion-heavy so I have left it out of this one. Use a potato masher to work the Guac to a consistency that suits you and season with Salt, Pepper and Chilli Flakes.
There's your Salads - chuck them in the fridge until it's time to serve!
To prepare the Prawns, mix all of the dry ingredients into a bowl. Toss your Prawns into this mixture and ensure you've coated them well. Set aside while you start cooking the Steak.
Get a pan (or two) on quite a high heat with a knob of Butter. Once hot, drop the Steaks in. I like the Rare side of Medium Rare, so I typically give the Steaks 2 minutes on each side. This will vary based on the size of the Steak and the heat of the pan.
When they're done, take them out and leave them to rest while you cook the Prawns.
Heat a generous amount of Vegetable Oil in a pan. Let it get really hot then drop the Prawns in. You'll know when they're done when they have a nice golden colour. Remove and drain on kitchen roll.
Plate up however you like. I've just used shop-bought mini wraps and cut them out to size, but more accomplished chefs will want to have a go at making their own tacos. You might want to also flash them on a hot pan to give them a bit of colour, but the filling is the star of the show here.
I paired the Guac & Pico de Gallo with the Steak, and the Mango & Corn Salad with Prawns. Make sure you have a freezing cold Corona to hand too.
Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.
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