“A perfectly cooked steak and juicy marinated prawns, grilled to perfection, is a brilliant combo. My cooking method on the barbecue allows the prawns to cook quicker, take on more flavour and look a whole lot cooler. Ask your butcher to cut you a thick, double steak so you can get it gnarly on the outside and blushing on the inside.
To butterfly the prawns, peel off the inner part of the shell, keeping the heads and tails on (there’s loads of flavour in there). Carefully run a sharp knife down the back of the prawns and use the tip of the knife to pull out the vein and discard. Repeat with the remaining prawns.
To make the marinade, squeeze the juice of the lime into a large bowl with the spice paste and 1 tablespoon of olive oil, and mix well. Add the prawns and toss them all in the marinade. Set aside for 30 minutes to 1 hour.
Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
To prepare the steak, lightly score through the fat, then rub all over with ½ a tablespoon of olive oil, a pinch of sea salt and plenty of black pepper.
Place the steak onto the cooler part of the barbecue, fat side down, for 5 minutes, to render the fat.
Move the steak to the hotter part of the barbecue and continue to cook, fat side down, until crispy. Turn the steak onto one side and cook for 4 minutes on each side, until medium rare. Remove to a plate to rest.
Meanwhile, lay the prawns on the barbecue, with the tails on the cooler end and the heads on the hotter end and cook for 3 minutes on each side.
To make the salad, zest 1 lime into a large bowl and squeeze in the juice of both limes. Add 2 tablespoons of olive oil and season with a pinch of sea salt and black pepper. Cut a few slices off the Scotch bonnet, if you like (mind how you go, it’s got quite a kick!).
Peel, destone and roughly chop the mango and add to the bowl, squeezing any excess juice from the seed.
Coarsely grate in the carrot (or finely slice if you want to practise your knife skills) and trim and finely slice the spring onions. Add to the bowl with the cashews.
Pick the mint leaves and finely slice. Bash the coconut open (be very careful of your fingers!) and carefully remove the flesh from the shell. Coarsely grate in half of the coconut, add the mint leaves and use your hands to toss everything together.
To serve, transfer the steak and prawns to a board and serve with the salad and warmed flatbreads for sharing.
– Use a herb brush on the steak for maximum flavour.
– Pop the leftover Scotch bonnet into an airtight container and freeze to use in future meals.