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Steak Oscar

with prawns and asparagus

Steak Oscar

with prawns and asparagus

Duration
approx. 60 min.
Effort
easy

Ingredients for 4 people

  • ½ organic lemon
  • 1 bunch rosemary
  • 2 sprigs thyme
  • 8 black tiger prawns (approx. 50 g), prepared
  • 200 ml olive oil
  • Pepper
  • 400 g asparagus
  • 600 g small, colourful tomatoes
  • 5 sprigs coriander
  • 3 shallots
  • Salt
  • 4 rump steaks (approx. 200 g)
  • KÜHNE Made for Meat Black Garlic

Preparation

Utensils: Barbecue (gas/coal), knife, board, potato peeler, sieve, bowls, aluminium foil

1. Heat barbecue to approx. 200°C. Wash the lemon in hot water and dry. Remove some of the rind using the peeler and squeeze out the lemon juice. Wash the rosemary and thyme, shake dry and firmly press against a board using a knife. Rinse the prawns and allow the excess water to drip off. Mix the prawns, lemon rind, rosemary, thyme and 100 ml olive oil in a bowl. Season with pepper. Leave to stand for approx. 30 minutes.
2. Meanwhile, wash the asparagus and cut off the woody ends. Wash the tomatoes and halve them. Wash the coriander, shale dry and coarsely chop. Peel the shallots and cut into rings. Mix the tomatoes, coriander and shallots with the remaining olive oil in a bowl. Season with lemon juice, salt and pepper, to taste.
3. Rinse the steaks off in cold water and pat dry. Subsequently barbecue for approx. 3 minutes on each side. Wrap in aluminium foil and allow to rest on the edge of the barbecue for a further 3 minutes. Barbecue the asparagus and prawns while turning for approx. 3 minutes. Season the asparagus with salt and pepper.
4. Serve the rump steaks with prawns, asparagus and tomato salad, and serve with Kühne MADE FOR MEAT Black Garlic Sauce.
Tip: When pressing the herbs the essential oils are released intensifying the flavour.

Utensils: Barbecue (gas/coal), knife, board, potato peeler, sieve, bowls, aluminium foil

1. Heat barbecue to approx. 200°C. Wash the lemon in hot water and dry. Remove some of the rind using the peeler and squeeze out the lemon juice. Wash the rosemary and thyme, shake dry and firmly press against a board using a knife. Rinse the prawns and allow the excess water to drip off. Mix the prawns, lemon rind, rosemary, thyme and 100 ml olive oil in a bowl. Season with pepper. Leave to stand for approx. 30 minutes.
2. Meanwhile, wash the asparagus and cut off the woody ends. Wash the tomatoes and halve them. Wash the coriander, shale dry and coarsely chop. Peel the shallots and cut into rings. Mix the tomatoes, coriander and shallots with the remaining olive oil in a bowl. Season with lemon juice, salt and pepper, to taste.
3. Rinse the steaks off in cold water and pat dry. Subsequently barbecue for approx. 3 minutes on each side. Wrap in aluminium foil and allow to rest on the edge of the barbecue for a further 3 minutes. Barbecue the asparagus and prawns while turning for approx. 3 minutes. Season the asparagus with salt and pepper.
4. Serve the rump steaks with prawns, asparagus and tomato salad, and serve with Kühne MADE FOR MEAT Black Garlic Sauce.
Tip: When pressing the herbs the essential oils are released intensifying the flavour.