Today Andreas is grilling a true classic for you: Surf and Turf! There is also crispy fried sweet potatoes, tomatoes, shallots and a homemade chimichurri herb butter. Have fun grilling!

ingredients for 4 persons

Surf and Turf:

4 rib eye steaks from Swiss veal (approx. 180 g each)

8 king prawns, with shell

Side dishes:

800g sweet potatoes

4 shallots

4 tomatoes

2 cloves of garlic

Thyme salt, pepper and paprika powder

2 tablespoons of extra virgin olive oil

Chimichurri herb butter:

75g butter, unsalted

25g chimichurri

preparation

Peel the sweet potatoes and cut into small cubes. Season with salt, pepper and paprika. Put some olive oil on the grill plate. As soon as the oil is hot, add the sweet potatoes. Stir briefly to distribute the oil evenly over the sweet potatoes.

Roughly chop the shallots and set aside. Cut the tomatoes into small cubes and also set aside.

Turn the sweet potatoes over and continue to fry. As soon as the sweet potatoes are crispy, remove them from the grill.

Place high-saddle steaks on the grill and fry them. In between, turn the steak 90 degrees briefly to create a cross pattern.

While one side of the steak is being grilled, the Chimichurri herb butter can be stirred. Put three parts butter and one part chimichurri in a bowl and mix with a fork until you have a spreadable herb butter.

When the high back steaks are ready to be turned, place the king prawns on the grill. Turn high saddle steaks.

As soon as the king prawns turn pink, turn and grill on the other side. When the high-saddle steaks and king prawns are grilled, they can be removed from the grill.

Now the side dish is ready to be prepared. To do this, fry the sweet potatoes again on the grill plate, chop the garlic and add. Add thyme as desired.

Now that the side dish is ready, the surf and turf can be served.

A round of applause for the grill chef!

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