Renowned chef, award-winning recording artist, author and TV Host, Roger Mooking delivers a globally inspired BBQ staple, just in time for summer! Featuring skirt steak with Chef Roger’s signature steak seasoning, and whole head-on prawns marinated in Harissa, a North African chili paste that packs a whole lot of fiery flavour, this must-have summer drop is perfect for grilling. Zesty, smoky and perfectly spiced, Chef Roger Mooking’s signature Skirt Steak and Prawns take a fun twist on a classic surf and turf.

• 12oz Skirt Steak
• 8 pcs Prawns
• 1 pc Steak Spice
• 8oz Harissa
• 6oz Chimichurri
• 1pc Lime

Allergens: Beef, Shellfish, Alliums, Chillies

Make sure you’ve got a Grill or Cast Iron Pan, 2 Medium Sized Bowls, Tongs, a Cutting Board, and a Knife. It’s also ideal to have a few staples on hand like Olive Oil and Kosher Salt, Pepper, and Finishing Salt. Now, let’s get cooking!

Remove the Skirt Steak from the fridge at least 30 minutes prior to cooking to bring to room temperature. This process of tempering the Steak will ensure even cooking throughout.

After 30 minutes, preheat your outdoor grill to high heat or heat a cast iron or heavy bottom, non-stick pan over high heat.

Season the Steak with all of the Steak Spice and rub evenly with a tablespoon of Olive Oil.

This particular cut of steak is best enjoyed medium rare. To achieve this, sear the Steak over high heat for 3-4 minutes per side, or until the internal temperature of the Steak reaches 130°F.

Chef’s Tip: We highly recommend using a meat thermometer to ensure you cook your steak to your desired doneness.

Chef’s Tip: If your Steak has a nice crust on the outside, but is still not quite at the right internal temperature, place it in the oven at 375°F, checking the internal temperature of the Steak in 3 minute intervals, until cooked to your liking.

While the Steak is cooking, remove the Prawns from the bag. In a medium mixing bowl, gently toss in ¼ cup of the Harissa. Set aside.

Once the Steak is done to your liking, place it on your cutting board, and allow it to rest to retain its juices while you grill the Prawns.

Place the Prawns on the grill and allow to cook for about 1- 2 minutes per side, or until brightly orange coloured.

Note: The grill should remain on high heat, otherwise the prawns will overcook. Give them a quick sear on both sides and then take them off promptly!

Now that the Prawns are off cooked, in a clean bowl, gently toss them in another ¼ cup of Harissa.

Place remaining Harissa in a serving bowl and the Chimichurri in another.

Slice the Lime into quarters lengthwise and set aside for garnish.

Next, slice the rested Steak against the grain, and serve with Prawns, Harissa, Chimichurri , and a Lime cheek on a serving platter.

That’s it, enjoy!