Surf 'n Turf with smoked Pico de Gallo

➊ Prepare the grill for direct grilling and bring it to around 200 °C. Halve the tomatoes and peppers and remove the seeds. Peel and halve the onions, halve the jalapeño and chili and remove the seeds depending on how spicy you like them. Finally, halve the lime.

➋ Now place everything on the hot grill with the cut side down and grill, turning occasionally - the vegetables should remain al dente and only take on roasted aromas. Remove from the grill and allow to cool.

➌ Chop the garlic, mix with 6 tablespoons of olive oil, salt and pepper and use it to marinate the tiger prawns. Salt the steaks on both sides and allow the salt to soak in a little.

➍ Cut the cooled grilled vegetables into fine, even-sized pieces; the chili and jalapeño can be cut more finely. Put everything in a bowl and squeeze the juice of the grilled lime over it. Finally, finely chop the coriander and add it, season with salt, pepper and a dash of olive oil. Mix everything together again so that the aromas can develop properly.

➎ Now place the steaks and tiger prawns on the hot grill. After 3 minutes, turn the steaks a quarter turn to create a nice checkered pattern as a branding. After another 3 minutes, turn the prawns as well. Then turn the meat a quarter turn again after 3 minutes and bring to the desired degree of doneness. Then remove the meat and prawns from the grill and let them rest for a short time.

➏ Serve with a little pico de gallo and garnish with fresh coriander. Drizzle with a little olive oil and lime juice to complement all the flavors. Goes well with fresh bread and salad.