Sydney Sizzler

The Sydney Sizzler is a vibrant dish that blends the exciting flavors of Sydney's multicultural culinary scene. Its origins can be traced back to the bustling food markets of the city, where diverse cuisines combine to create unique food experiences. This dish features tender, marinated ribeye steak, juicy prawns, and a medley of fresh vegetables, sizzling to perfection on a hot platter. Inspired by the global influences and the love for barbecues in Australia, the Sydney Sizzler captures the essence of an outdoor feast, providing both a delicious and interactive dining experience.

Preparation and cooking this dish require thoughtful attention to each ingredient, ensuring that their unique flavors combine to create a savory, memorable meal. By the end of this recipe, you'll know how to perfectly balance the components, from marinating and seasoning to cooking and serving, allowing you to enjoy this delightful sizzler right from the comfort of your home.

Ingredients

• Ribeye steak (250g)
• Prawns (200g, deveined and peeled)
• Red bell pepper (1, sliced)
• Yellow bell pepper (1, sliced)
• Zucchini (1, sliced)
• Broccoli (1 small head, cut into florets)
• Olive oil (3 tbsp)
• Soy sauce (2 tbsp)
• Garlic powder (1 tsp)
• Black pepper (1/2 tsp)
• Lemon juice (1 tbsp, fresh)
• Salt (to taste)
• Coriander (for garnish)

Preparation

Preparing the Marinade

In a mixing bowl, combine olive oil, soy sauce, garlic powder, black pepper, lemon juice, and salt. Mix vigorously to ensure all ingredients are well blended.

Marinating the Ribeye and Prawns

Place the ribeye steak and prawns in a shallow dish. Pour the marinade over the steak and prawns, ensuring they are fully submerged and covered. Refrigerate the dish for at least 60 minutes to allow the flavors to infuse, turning them halfway through for even marination.

Preparing the Vegetables

Wash and slice the red bell pepper, yellow bell pepper, zucchini, and cut the broccoli into florets. Drizzle with a bit of olive oil, sprinkle a pinch of salt and black pepper, and toss to coat evenly.

Cooking Process

Cooking the Ribeye

Heat a grilling pan or barbecue on high heat. Remove the ribeye steak from the marinade and place it on the hot surface. Cook for around 4-6 minutes on each side, depending on your desired level of doneness. Aim for a seared, crispy exterior and a juicy interior. Once cooked, remove the steak and let it rest for 5 minutes.

Cooking the Prawns

In the same grilling pan or a separate one, add the marinated prawns. Grill for about 2 minutes on each side until they turn opaque and golden. Be careful not to overcook them, as they might become tough and chewy.

Cooking the Vegetables

In a large hot skillet, add the prepared vegetables. Sauté them for about 5-7 minutes until they are tender but still crisp. The goal is to achieve a slight char for an added smoky flavor.

Assembly and Enjoyment

Assembling the Sizzler

On a hot sizzling platter, arrange the sautéed vegetables as the base. Slice the rested ribeye steak thinly and place it over the vegetables. Next, add the grilled prawns neatly alongside the steak slices. Garnish with fresh coriander for an added burst of freshness.

How to Enjoy Your Sydney Sizzler

Serve the Sydney Sizzler immediately on the sizzling platter to impress your guests with the aroma and visual appeal. Accompany it with a side of freshly baked bread or rice for a complete meal. The sizzling sound and aromatic steam will enhance the dining experience, evoking the vibrant streets of Sydney right at your table.

For extra zest, offer a side of lemon wedges to squeeze over the meal before diving in, and a glass of chilled white wine to complement the seafood and steak.

Don't forget to set your cooking timer precisely to enjoy an evenly cooked steak and juicy prawns.