Surf and Turf alla Francisca

Ingredients for 2 servings:

• 500 g beef fillet(s)
• Shrimp(s), approx. 16 cm, 4 to 8 pieces
• 2 tbsp soy sauce (Kecap Tim Ikan, see appendix, alternatively soy sauce light)
• 250 g water
• 6 g chicken broth, granulated
• 100g fusilli
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 small carrot(s)
• 2 m.-large tomato(s), fully ripe
• 1 tsp chili flakes, with seeds, hot
• 1 tbsp tomato sauce
• 1 tbsp tomato paste
• 4 tbsp sunflower oil
• n. B. Salt and pepper, black, freshly ground
• e.g. frisée lettuce

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

A colorful plate with beef steaks, medium-sized shrimp, colorful pasta, and salad. Recipe from Liguria, Italy.

Marinate the beef steaks or fillets at room temperature for about 30 minutes. Remove from the marinade, drain well, and use the remaining marinade for the sauce. Season the steaks well with pepper on both sides. Wash the frisée lettuce, cut into leaves, and garnish two plates with them. Bring the water to a boil, dissolve the chicken stock, and add the fusilli. Cook al dente according to the package instructions. Strain, reserving some of the pasta water, and set both aside. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Wash and peel the carrot, score it lengthwise, and slice/grate crosswise into approximately 3 mm thin slices. Cut the stalks from the score into approximately 6 mm long pieces and set aside. Wash the tomatoes, remove the stems, skin, quarter lengthwise, and remove the green stem base and seeds. Cut the quarters into thirds lengthwise and crosswise. Mix the sauce ingredients with the remaining marinade and 60g of pasta water. Heat 2 tablespoons of sunflower oil in a wok. Add the onions and garlic cloves and stir-fry until the onions are translucent. Add the carrot slices and stir-fry for 2 minutes. Add the noodles and pepper flakes and stir-fry for 2 minutes. Deglaze with the sauce and keep warm on a low heat with the lid on. Season with salt and pepper before serving. Fry the steaks according to size and preference (rare, medium, or well done) in the remaining sunflower oil. For the last 2 minutes, fry the prawns until pink on both sides. Place on the prepared plates, add the colorful noodles, and serve the finished turf and surf while still warm and enjoy. Note: This is actually a typical North American recipe. Now, in the age of international tourism, surf and turf is served on almost every coast of the world. In Australia, it is known as reef and beef. It’s usually the most expensive dish on the menu, especially when served with lobster. It was a coveted BBQ dinner for surfers who wanted more than just salad. Larger shrimp are grilled with their heads and shells on. Attached: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html