Thai-style surf and turf

As crab can be expensive you can use scallops or any firm-fleshed white fish fillets.

For the turf

500 g	Beef (Main)
1 drizzle	Olive oil, garlic-infused
3	Shallots, finely sliced
1 cup	Fresh mint
1 cup	Fresh coriander
1	Red capsicum, finely sliced
2 handfuls	Watercress

Turf dressing

3	Limes, for the zest of one and 1/4 cup of juice
2	Garlic cloves, bruised with the flat blade of a knife and finely chopped
1 Tbsp	Fish sauce
20 g	Palm sugar, grated

For the surf (+ dressing)

500 g	Crab meat, cooked and shell removed (Main)
3	Shallots, finely sliced
2	Red chillies
150 g	Coconut, fresh shaved
1	Lime, for the zest
1	Cucumber, seeded and thinly sliced
2 Tbsp	Fresh mint, chopped
1 to taste	Salt & freshly ground pepper
4 Tbsp	Lime juice
4 Tbsp	Coconut vinegar
1 Tbsp	Sesame oil
2 Tbsp	Olive oil
4 tsp	Fish sauce

Directions

For the turf

1. Brush the beef with the garlic-infused oil. Season with salt and pepper, then sear in a large, hot frying pan.
2. When the outside is completely caramelised, remove from the heat, allow to cool, then roll in plastic wrap and chill.
3. Whisk the ingredients for the dressing together until well combined.
4. Thinly slice the beef across the grain, place in a bowl with the remaining ingredients and combine with the dressing.

For the surf

1. Combine all the surf ingredients (first 7 listed) and season to taste with salt and pepper.
2. Whisk the ingredients for the dressing together until well combined, then mix with the salad until well dressed.
3. To serve: on a rectangular plate, pile the turf at one end and the surf at the other. Place lime wedges in the centre and serve.