Tri-Tip Surf n’ Turf with Chilli Lime Butter
The hidden gem of beef cuts, tri tip is full of flavour and a great crowd-pleaser. We’ve cooked ours in an Ironclad pan on the barbecue and paired it with juicy tiger prawns for a modern twist on surf n’ turf.
Ingredients
1 Greenlea Beef tri tip, approx. 1.2-1.5kg
Olive oil
2-3 Tbsp Four Saucemen Jalapeño and Sweet Orange Rub
12 black tiger prawns
1 packet Bellefield Chilli and Lime Cultured Butter
1 small bunch fresh coriander, chopped
Method
Bring the beef to room temperature and use a sharp knife to remove any sinew. Rub with oil, then sprinkle over the jalapeño and sweet orange rub and season with salt. Set aside to marinate for an hour.
Light the barbecue and sear the beef in the pan for 3-4 minutes on each side, until well coloured. Remove the beef from the pan and transfer it to an area of indirect heat (or onto a rack if your BBQ only has one setting) for 10 minutes, or until the internal temperature reaches 54°C. Set the meat aside to rest for 10 minutes.
Meanwhile, wipe out the pan and season the prawns with salt and pepper (and a little of the rub if desired). Fry for 2-3 minutes on each side, until just cooked through. Over a low heat, add the butter to the pan, then toss through the chopped coriander. Return the beef to the pan and spoon over some butter. Slice the beef, making sure to cut across the grain, to serve.