Surf and Turf Burrito - Chef Recipe by Justine Schofield

Surf and Turf Burrito - Chef Recipe by Justine Schofield


1kg T-bone Fiorentina steak (about 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

Green sauce:

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


Remove steak from fridge, 1 hour before cooking.

Combine all ingredients together to make green sauce.

Pre-heat barbeque or pan to medium-high heat. Oil steak lightly and season with salt. Grill for 2-3 minutes on the fat side to render 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.

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

Warm tortillas for less than a minute on each side on the barbeque. Keep warm in a clean tea towel.

Remove meat from the bone and slice against the grain. Spread sour cream and green sauce onto tortillas, top with cabbage, steak and prawns. Wrap into a burrito.

Credits: La Banderita

Photo Credits: La Banderita

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