Surf and Turf Alla Francisca

5 from 5 votes
Prep Time 20 mins
Cook Time 20 mins
Rest Time 30 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 33 kcal


For marinating:

  • Prawns, approx. 16 cm, 4 to 8 pieces
  • 2 tbsp Kecap Tim Ikan, see appendix, alternatively soy sauce light

For the pasta:

  • 250 g Water
  • 6 g Chicken broth, Kraft bouillon
  • 100 g Fusilli pasta, Italy, dry
  • 4 small Onions, red
  • 2 medium-sized Cloves of garlic, fresh
  • 2 small Carrot
  • 2 medium-sized Tomatoes, red, fully ripe
  • 1 tsp Pepper flakes, red, dried, (with grains, spicy)

For the sauce:

  • 2 tbsp Tomato juice
  • 1 tbsp Tomato paste
  • 60 g Pasta water
  • Rest of the marinade, see preparation


  • 4 tbsp Sunflower oil
  • Salt and pepper, black, fresh from the mill

To garnish:

  • Frisée salad


  • Marinate the beef steaks or fillets for about 30 minutes at room temperature. Remove from the marinade, drain well and use the remaining marinade for the sauce. Pepper the steaks well on both sides. Wash the Frisée salad, cut into leaves and decorate 2 plates with it.
  • Bring the water to the boil, dissolve the chicken stock in it and add the fusilli. Cook al dente according to the instructions on the package. Strain it off and have it ready.
  • Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Wash and peel the carrots, score lengthways and cut / slice across into 3 mm thin slices. Cut the notches into pieces approx. 6 mm long and use them as well. Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stem and the grains. Divide the quarters lengthways and crossways into thirds.
  • Mix the ingredients for the sauce.
  • 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 pasta and pepper flakes and stir-fry for 2 minutes. Deglaze with the sauce and keep warm with the lid on over a low flame. Season to taste with salt and pepper before serving.
  • Fry the steaks with the rest of the sunflower oil, depending on size and taste (English, medium or well done). Fry the prawns pink on both sides for the last 2 minutes. Place on the prepared plates, add the colorful noodles and serve the finished Turf and Surf well warm and enjoy.


  • Kecap Tim Ikan - a mild, dark, malty-spicy soy sauce


  • Actually a typical North American recipe. Meanwhile, in the age of international tourism, surf and turf is served on almost all coasts of the world. Known as reef and beef in Australia, it is an inexpensive dish in some areas.


Serving: 100gCalories: 33kcalCarbohydrates: 6.8gProtein: 0.8gFat: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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