If the god of the ocean could eat steak, how would he like his steak? Medium rare? Juicy? No, the choice would be steak enveloping a king-sized prawn, marinated in a delicious spice blend, expertly smoked, and finished with a perfect sear – an extraordinary culinary creation!
2 kg / 4.4 lbs giant shrimps
4 cloves of garlic
20 grams / 0.7 oz fresh parsley
125 ml / ½ cup extra virgin olive oil
½ tbsp finishing salt
1 tsp ground black pepper
1 tsp capers
250 ml / 1 cup demi-glace sauce
125 ml / ½ cup red wine
62.5 ml ¼ cup mayonaise
1 tsp mustard
1 tsp white wine
1 kg / 2.2 lbs bavette steak
- 4 tbsp PitmasterX's BBQ Beef Rub
- Take off the shells, legs and clean the back of 2 kg or 4.4 lbs of the biggest shrimps you can find.
- Chop fine 4 cloves of garlic, 20 grams or 0.7 oz of fresh parsley and put it in a bowl.
- Add 125 ml or ½ cup of extra virgin olive oil to the bowl along with ½ tbsp of finishing salt and 1 tsp of ground black pepper.
- Mix the ingredients up and pour the marinade on your shrimps. Rub it in so you marinade every part of the shrimp.
- Fire up your plancha or heat up a pan.
- Chop fine 2 shallots and fry them up until they turn transparent.
- Add 1 tsp full of capers to the shallots while frying.
- If you aren't already cooking in a pan, transfer the ingredients to a pan and add 250 ml of demi-glace sauce.
- Add 125 ml or ½ cup of red wine to the pan as well and let it simmer until you'll end up with a beautifull glassy sauce.
- Fire up your BBQ and set it for an indirect heat of 140ºC or 285ºF.
- Add 62.5 ml or ¼ cup of mayonaise to a bowl. Add 1 tsp of mustard and 1 tsp of white wine and mix it up to create a binder for your steak.
- Brush on the binder on both sides of 1 kg or 2.2 lbs beef bavette.
- Season the steak on both sides with PitmasterX's BBQ Beef Rub.
- Put the steak on a high position in your BBQ and stick in a thermometer to keep track of the core temperature.
- Add the marinated shrimps to the BBQ as well. You can keep this at a lower position if you want.
- Let your steak come up to a temperature of 48ºC or 120ºF and flip the shrimps and the steak halfway trough the steak's cook.
- Once the steak is up to temperature, sear both shrimps and steak off on a hot plancha/griddle plate or in a cast iron pan to get that perfect crust.
- Slice the steak against the grain in to long strips and wrap them around the shrimp like you would with bacon strips in common BBQ recipes.
- Add the demi-glace sauce and plate it op for a perfect surf 'n turf recipe.