Neven Maguire's Surf & Turf with Grilled Pepper Butter

INGREDIENTS

• 1 Pack of Simply Better 28 Day Matured Irish Angus Striploin Steaks
• 1 Pack of Simply Better Garlic & Herb Black Tiger Prawns
• Simply Better PDO Terra Di Bari Bitonto Extra Virgin Olive Oil
• Knob of Butter

For the Grilled Pepper Butter:

• 1 Jar of Simply Better Italian Grilled Peppers
• 100g Butter, softened
• 1 Tsp Smoked Paprika
• Small bunch of Fresh Basil
• Sea Salt & Freshly Ground Black Pepper

To Serve:

• Mixed Green Salad
• Roasted Baby Potatoes

METHOD

1. To make the grilled pepper butter, add 3 sliced grilled peppers from the jar to a food processor along with the butter, basil, smoked paprika, salt and pepper and blitz to combine. Spread the butter on to a sheet of cling film and roll tightly to create a cylinder shape. Place in the fridge to chill until needed.
2. Remove the packaging from your Steaks and allow the steaks to breathe at room temperature for a minimum of 10-15 minutes before cooking.
3. Drizzle a little olive oil over the steaks and season with sea salt and black pepper just before cooking.
4. Preheat a heavy-based pan over a high heat. Sear the steaks on both sides, reduce the heat to medium and cook for time indicated below depending on your preference:
   RARE: 2 - 4 minutes each side
   MEDIUM: 4 - 5 minutes each side
   WELL DONE: 5 - 6 minutes each side
5. Add a knob of butter to the pan close to the end of the cooking time and allow to foam a little. Use this to baste the steaks.
6. Transfer the steaks to a plate and leave to rest for 2-3 minutes before serving.
7. To cook the prawns, preheat a tablespoon of the oil in a frying pan over a medium heat. Place the prawns and both of the butter discs from the pack in the pan and cook gently for 5-6 minutes until cooked through.
8. To serve, top the steaks with the grilled pepper butter and serve on warmed plates with the prawns, roast potatoes and mixed salad.