Serves 2

My Surf & Turf began with an email from my specialist meat supplier. They had lobster tails at a very good price, so naturally I looked at the website.

While I was looking, I discovered a cut of meat I did not know before: Chuck Eye Steak.

Chuck eye comes from the neck and shoulder area of the cow. Normally, I know meat from this area for soup or slow cooking. But when it is cut correctly and aged well, you can also use it as a steak.

I was curious because chuck eye has a stronger and more intense beef flavour than fillet.

So I bought the steaks.

When I prepared the lobster tails, I mixed garlic, olive oil and Himalayan salt. Then I had another thought:

Why should this combination belong only to the lobster?

I also put the garlic mixture on the chuck eye steak.

The result was very, very fantastic.

Ingredients

For the steak and lobster

• 2 chuck eye steaks, approximately 200–250 g each
• 2 lobster tails
• Salt
• Freshly ground black pepper, optional
• A little oil for the grill

For my garlic butter

• 75 g softened butter
• 1 tablespoon olive oil
• 3 garlic cloves, peeled
• A small pinch of Himalayan salt flakes
• A little black pepper, optional

Optional fresh side salad

• 2 tomatoes, chopped
• ½ cucumber, chopped
• 1 small onion, finely sliced
• A handful of mixed salad leaves
• A little olive oil
• Salt and pepper

Method

1. I defrost the meat and lobster

If my steaks and lobster tails are frozen, I leave them overnight in the refrigerator.

When I need to defrost them more quickly, I put them into separate sealed bags and place the bags in cold water. I change the water every 30 minutes until everything is fully thawed.

Before grilling, I dry the meat and lobster with kitchen paper.

2. I prepare the chuck eye

I look carefully at the steak before cooking it.

Chuck eye is not as lean or delicate as a fillet. It has more visible fat and connective tissue, but this gives it a deeper beef flavour.

I season the steaks lightly with salt. I do not add too many other seasonings because I still want to taste the meat.

3. I prepare the lobster tails

I use kitchen scissors to cut lengthways through the upper shell of each lobster tail.

I carefully open the shell and expose the meat, but I leave it attached at the base.

If I see a dark intestinal vein, I remove it.

4. I make the garlic butter

I put the softened butter, olive oil, garlic and Himalayan salt into a small blender.

I blend everything until it is smooth and soft enough to spread with a food brush.

I keep a little garlic butter separate for serving. This portion must not touch the raw lobster.

5. I heat the grill

I preheat the grill for direct, high heat.

Then I clean the grill grate and add a little oil.

6. I grill the chuck eye steaks

I place the steaks over direct heat.

I grill them for approximately 3–4 minutes on the first side, depending on their thickness. Then I turn them and grill the second side.

During the final few minutes, I brush a light layer of garlic butter over the cooked side of each steak.

Then I turn the steaks briefly, brush the other side and allow the butter to melt into the meat.

I watch carefully because fresh garlic can burn.

When the steaks are cooked as I like them, I place them on a warm plate and leave them to rest for 5–10 minutes.

7. I grill the lobster tails

I place the lobster tails on the grill with the cut flesh facing down.

I grill them for approximately 2–3 minutes until they have a little colour.

Then I turn them so the shells are underneath. I brush the exposed lobster meat generously with my garlic butter.

I close the grill lid and cook them for another 4–6 minutes, depending on their size.

The lobster is ready when the meat is firm, opaque and no longer transparent.

8. I make the salad

I combine the tomatoes, cucumber, onion and salad leaves.

Then I add a little olive oil, salt and pepper.

9. I serve everything

I put one chuck eye steak and one lobster tail on each plate.

I add the fresh salad and serve everything with the clean garlic butter I kept separate earlier.

The lobster started the idea, but my real discovery was what happened when the same garlic butter met the chuck eye steak.

That is my Surf & Turf: curiosity, good beef and one garlic butter that refused to stay on only one side of the plate.

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My Sardine and White Bean Salad

Serves 2 as a main meal or 4 as a starter

I discovered this idea after visiting the Spanish supermarket.

I can happily spend one and a half hours there looking at fish, paella rice, pans, olives and tins of sardines.

For this salad, I use two differently flavoured tins of sardines. My favourite combination is one tin with lemon and basil and another with chilli.

The different marinades mix with the white beans and my creamy red-pepper dressing.

It is simple, filling and very, very good.

Ingredients

For the salad

• 1 tin sardines with lemon and basil
• 1 tin sardines with chilli
• 1 tin white beans, approximately 400 g
• ½ small red onion, finely sliced, optional
• Fresh baguette, to serve

For my creamy red-pepper dressing

• ½ red bell pepper, roughly chopped
• 2 tablespoons mayonnaise
• 1 small garlic clove
• 1–2 tablespoons oil or marinade from the sardine tins
• Salt
• Freshly ground black pepper

Method

1. I prepare the beans

I drain and rinse the white beans.

Then I leave them to drain properly because I do not want the salad to become watery.

I put the beans into a serving bowl.

2. I make the dressing

I put the red pepper, mayonnaise, garlic and one tablespoon of sardine marinade into a small blender.

I blend everything until it becomes creamy.

If the dressing is too thick, I add a little more marinade.

Then I taste it and season carefully with salt and pepper. The sardines already contain salt, so I do not add too much before tasting.

3. I prepare the sardines

I open both tins of sardines.

I place the sardines in a separate bowl and include a little of their flavoured oil or marinade.

Then I use a fork to break the sardines into large pieces.

I do not mash them completely because I still want to see and taste pieces of sardine in the salad.

4. I combine the salad

I add the sardines to the white beans.

If I am using red onion, I add it now.

Then I pour over the creamy red-pepper dressing and mix everything together gently.

I try not to crush all the beans.

5. I let the flavours come together

I leave the salad for approximately 10–15 minutes before serving it.

This gives the lemon, basil, chilli, garlic and sardine flavours time to move through the beans.

6. I serve the salad

I serve the salad at room temperature with slices of very fresh baguette.

When I want a stronger flavour, I add a little more chilli marinade.

When I want it milder, I use more of the lemon-and-basil sardine oil.

Two tins of sardines, two different marinades, white beans and one fork.

Very simple.

Very good.

And very, very fantastic.