Roble's surf and turf

Preparation

Baking Directions:

For the steak: Cut the flank steak across the grain into 3/4-inch strips.

Combine the soy sauce, Worcestershire sauce, garlic, pepper, Dijon mustard and vegetable oil in a bowl and whisk together.

Mix all ingredients in a gallon-size plastic storage bag.

Release as much air as possible from the bag and let marinate overnight.

Remove steak from marinade.

On a preheated grill, grill over high heat for 1 to 2 minutes per side for medium rare.

Remove and let rest for 5 minutes.

For the prawns: Soak the skewers in water.

Combine all ingredients in a plastic storage bag and shake well.

The prawns can marinate in this mixture for up to 1 hour but no longer.

Remove the prawns from the marinade and thread them, tail-end first, onto skewers.

On a preheated grill, grill over high heat for 2 minutes per side or until cooked through.

For the salad: Season the asparagus with the vegetable oil, salt and pepper.

On a preheated grill, grill over high heat for 1 minute per side or until cooked lightly.

Remove from heat and let cool.

Cut the asparagus spears into thirds.

Combine lemon juice, lemon zest and olive oil in a bowl and whisk well to incorporate.

Season with salt and pepper and set aside.

Combine the rest of the ingredients into a bowl and dress with the lemon juice, lemon zest and olive oil mixture.

Serve with the steak and prawns.