Alive and Cooking

Chilli and Pineapple Salsa Surf and Turf

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2 x 250 g scotch fillet steaks
6 large raw prawns, tails on
1/3 pineapple, peeled and sliced in circles
1/3 bunch coriander, finely chopped
¼ kohlrabi, thinly sliced
1 red onion, finely sliced
1 large lime
3 red chilli, finely sliced
Salt and pepper
Extra virgin olive oil


In a pan or griddle pan, chargrill the pineapple and lime until caramelised and soft. Once chargrilled, remove and set aside.
To make the salsa, in a bowl combine all the vegetables, coriander, a sprinkle of salt and pepper and squeeze the juice of ½ chargrilled lime over the top. Set aside.
In the pan with a good splash of oil, fry the steak to the desired degree, then set aside and slice. Pan-fry the prawns until orange.
Onto a platter, arrange the pineapple around the edges, salsa in the middle with the steak and prawns on top. Cut the remaining ½ lime into segments and place around the edges.
Serves 3

Chilli and Pineapple Salsa Surf and Turf