Surf & Turf Burrito

1 kg T-Bone (Fiorentina steak which is 5cm thick)

8 prawns peeled and deveined

4 La Banderita burrito grande flour tortillas

Shredded white cabbage, to serve

4 tsp. sour cream

Salt and pepper

1/2 bunch coriander, mint and parsley, stalks included

1 long red chilli, finely chopped

1 clove garlic, minced on a fine grater

1 salad onion, finely chopped (white bulb with spring-like green tops)

1 tsp. dried oregano

Zest and juice of 1 lime

1 tbs. red wine vinegar

1/3 cup extra virgin olive oil plus extra for steak

Make this with

Burrito Grande

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

Remove the steak from the fridge 1 hour before cooking.

Step 2

For the green sauce, combine all the ingredients together to make green sauce.

Step 3

Pre heat the BBQ to a medium-high heat. Oil steak lightly and season with salt. Grill the steak for 2-3 minutes on the fat side to render the fat. Lay flat and then cook for 6-8 minutes. Turn and cook for a further 6 minutes. Stand the steak upright and cook on the bone side for a further 2-3 minutes.

Step 4

Remove from the grill and rest for at least 10 minutes on plate covered lightly with foil. While resting flash fry the prawns.

Step 5

Warm tortillas for less than a minute on each side on the BBQ and keep warm in a clean tea towel.

Step 6

Remove the meat from the bone and slice against the grain. Spread sour cream and green sauce on to tortillas, top with cabbage followed by the steak and prawns.

Step 7

Wrap into a burrito.