Surf & Turf Skewers With Pineapple Salsa

These Surf & Turf Skewers bring together the best of land and sea and they immediately scream summer. They are incredibly simple to put together and yet they pack an incredible punch of flavour especially when served with the tangy pineapple salsa. It's fresh, vibrant, naturally sweet and with a spicy kick thanks to the red chilli. 

To add an extra layer of flavour we love to serve them with our Seaweed Chimichurri Dressing which also has our beef organ blend, the perfect subtle way to add an extra oomph of nutrition. 

Perfect for summer BBQs or gathering al fresco, these skewers are guaranteed to be most popular dish on the table.

Serves 2 

Ingredients

• 1 organic grass fed sirloin steak - cut into strips
• 12 raw prawns 

For the pineapple salsa: 

• 1/4 pineapple - peeled and chopped into small cubes 
• 1 red chilli - seeds removed and finely chopped 
• 2 spring onions - finely chopped 
•  an handful of coriander - finely chopped 
• the juice of 1/2 lime 
• a generous drizzle of extra virgin olive oil 
• salt and pepper to taste 

Serve with: Our Seaweed Chimichurri Dressing 

Method

To make the pineapple salsa add all the ingredients into bowl and mix well. Leave it onto one side while you make the skewers.

If using wooden skewers make sure to soak them in water for 1 hour to prevent from burning. 

If not using a barbecue preheat a cats iron griddle pan on a medium/high heat. 

Thread the steak strips and prawns onto the skewers. Brush them with some olive oil and a pinch of salt on both sides. 

Cook them for 8-10 minutes, turning them half way through. 

Serve them with the pineapple salsa and a drizzle of the chimichurri dressing.