Surf and Turf Canapés

Shortly before you’re ready to cook, remove the steaks from the fridge and allow to come up to room temperature. Rinse the crevettes and pat them dry; leave their shells on, as they’ll hold their shape better this way. Place a frying pan over medium-high heat, then brush the steaks with oil and add them to the pan. Turn the steaks 30 seconds after putting in the pan, and continue to turn at 30-second intervals until cooked to your taste (typically, a ‘rare’ steak will take about 3 minutes to cook in this way). If you have a meat thermometer, you can use it to check the internal temperatures of your steaks; as a guide, aim for 50°C for rare steaks, 60°C for medium steaks and 70°C for well-done. Cover the cooked steaks loosely in foil and set aside to rest for 5-10 minutes (if you’re not using pre-cooked crevettes and need to pan-fry your prawns, now is a good time to do so). Cut the rested steaks into evenly-sized pieces roughly 2.5cm x 2.5cm; aim for 8-9 pieces per steak, and don’t worry if the pieces are not uniform - they just need to be large enough to support a crevette. Taking one crevette per steak piece, hold the crevette in a ‘U’ shape on top of the steak, then carefully push a cocktail stick through its body at the bottom of the ‘U’, and down into the steak to secure. Repeat until you have used all the steak pieces. Transfer to a serving platter and take to the table.