Hayden Quinn's ultimate Aussie barbecue recipe
Your key ingredients for a great Aussie barbecue.
A local of Sydney’s beach suburbs, Australian adventure foodie and TV personality Hayden Quinn knows a thing or two about enjoying the country's great outdoors. And as an avid foodie, he’s also an expert at grilling up Australia’s local produce, making him the perfect person to share some top barbecue tips.
Hayden has some great recipes for a summer barbeque, and his favourite brings together the best of Australian land and sea with beautiful fresh produce. Here Hayden shares his tasty surf and turf recipe so you can create your own delicious Australian barbecue at home.
Hayden Quinn's reef and beef © Tourism Australia
“My go-to recipe when throwing a barbecue is classic surf and turf (reef and beef) – it’s a great chance to impress the whole crowd!”
Hayden Quinn’s Reef & Beef barbecue recipe
INGREDIENTS
Beef
1 kilogram (2.2 pounds) beef rib eye steak, on the bone
2 tablespoons sea salt
Mushrooms
3 king oyster mushrooms, halved
1 tablespoon Cobram Estate extra virgin olive oil
Prawns
1 tablespoon unsalted butter
1 tablespoon Cobram Estate extra virgin olive oil
12 extra large tiger prawns, cleaned and deveined
2 garlic cloves, finely chopped
1 tablespoon fresh continental parsley, finely chopped
METHOD
Step 1
Remove the steak from the fridge and allow to come to room temperature for cooking. Preheat your barbecue over high heat with the lid down so the grill bars are super hot for cooking. Season steak well on both sides with sea salt. Place the steak on the grill and cook for 20-25 minutes turning frequently, or until cooked to your liking (see notes).
Step 2
Meanwhile, brush the mushrooms with olive oil and place on the barbecue. Cook until softened and slightly charred.
Step 3
For the prawns, heat a heavy-based frying pan over high heat. Add butter and olive oil and cook until butter has melted. Add the prawns and garlic. Stir-fry quickly for 1-2 minutes or until prawns are just cooked. Remove from heat and toss through the parsley. Season with sea salt.
Step 4
Divide the steak, mushrooms and prawns among serving plates.
Notes
Be sure to monitor the steak with a meat thermometer. For medium-rare, remove the steak from the grill once it reaches an internal temperature of 50°C (122°F), then allow it to rest up to 55°C (131°F)
