Holiday reef and beef

Holiday reef and beef with pickled radish, red onion, and fennel avocado salad.

Ingredients

• Porterhouse steak
• Tiger prawns
• Radish
• Red onion
• Fennel
• Orange zest
• Orange juice
• Lime zest
• Lime juice
• Cos lettuce
• Tomatoes
• Avocado
• Spring onion
• Dry sherry
• Cream
• Salt
• Pepper

Instructions

1. Buy a couple of steaks from the local butcher.
2. Buy some tiger prawns from the local seafood market.
3. On getting home, unwrap the steaks and dry them with kitchen paper.
4. Put the steaks on a rack and season with salt.
5. Put the rack in the refrigerator to dry brine.
6. Slice the radish, fennel, and red onion.
7. Remove the zest of an orange and lime.
8. Remove the juice from an orange and lime.
9. Put the radish, fennel, red onion, zest, and juice in a bowl and mix.
10. Leave the radish, fennel, and red onion to pickle for about 30 minutes.
11. Shred some cos lettuce and put in a salad bowl.
12. Halve some cherry tomatoes and add to the lettuce.
13. Dice an avocado and add to the lettuce and tomatoes.
14. Peel the tiger prawns and put them into the salad bowl.
15. Drain the radish, fennel, and red onion of the pickling fluid and add to the salad bowl.
16. Mix everything in the salad bowl and place salad on the dinner plates.
17. Remove the meat from the refrigerator.
18. Heat a frypan to smoking hot.
19. Add a high vapour point oil and a knob of butter.
20. Lay the steaks in the frypan and turn every 20 seconds until the steaks are medium rare to touch.
21. Remove the steak from the frypan and rest them for at least ten minutes.
22. Add some chopped spring onion to the hot frypan and sweat.
23. Add some salt and pepper and allow the spring onions to stick a little.
24. Deglase the frypan with some sherry.
25. Add some cream to make a sauce.
26. Once rested, slice the steak thinly.
27. Add the sliced steak next to the prawn salad.
28. Use a spoon to add some of the cream sauce to the steak.
29. You don’t need a knife for this meal.