SURF VS.TURF – WITH TIM & KYLE | George Foreman


Published on 4 August 2020

Surf vs. Turf, who’s your winner? We challenged Tim and Kyle from My Kitchen Rules to a ‘grill off’ using George Foreman’s Smokeless Grill. Tim prepared mighty chilli and lime prawns with slaw, and Kyle showed us how to create a tender and juicy steak with chimichurri – all on the George Foreman Smokeless Grill! The versatile grill guarantees the perfect cook, whether that be prawns or steak and everything in between!

With its open grate technology, the Smokeless Grill is ideal for at-home cooking by bringing the outdoor grilling experience indoors – with less smoke! It works by allowing any fat content to drain through the grates and onto the drip tray away from the heat, so you can grill juicy burgers, sizzling steaks, and so much more any time of year in your kitchen!

Don’t worry, we’ve pulled together recipes for you to follow so you can challenge your family or whoever you live with to your own Surf vs. Turf battle!

Grilled Chilli & Lime Prawns with Slaw


  • As many prawns as desired, peeled and deveined

For the marinade:

  • Finely grated zest of 2 limes
  • Freshly squeezed juice of 1 lime
  • 1 ½ tbsp sweet chilli sauce or gluten-free sweet chilli sauce
  • 1 tsp fish sauce

For the slaw:

  • 150ml mayonnaise
  • Juice & zest of 1 lemon
  • 2 tbsp cider vinegar
  • 2 tbsp wholegrain mustard
  • ¼ head white cabbage, thinly sliced
  • ¼ head red cabbage, thinly sliced
  • 2 carrots, julienned or thinly grated
  • 1 red onion, diced
  • 2 sticks celery, thinly sliced

  1. Make the marinade by combining all of the ingredients in a shallow dish until combined. Add prawns and toss to coat. Cover and refrigerate for 1-4 hours.
  2. For the slaw, whisk together the mayonnaise, lemon zest and juice, vinegar and mustard in a small bowl, then season to taste.
  3. Add cabbage, carrots, onion and celery. Mix well and refrigerate.
  4. Take the prawns from the fridge and grill for 3-4 minutes on your Smokeless Grill, turning occasionally until cooked to your preference.
  5. Plate up the prawns and slaw and serve!

Grilled Steak with Chimichurri


For the marinade and grilling:

  • ⅔ cup olive oil
  • ⅓ cup balsamic vinegar
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 4 garlic cloves minced
  • 500g skirt steak
  • Salt and pepper to taste

For the chimichurri sauce:

  • 1 cup fresh parsley
  • 1 cup fresh coriander
  • 1/4-1/3 cup olive oil
  • 1/2 onion diced
  • 3 garlic cloves
  • 3 tbsp fresh lime juice
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Optional: 1/4 tsp red pepper flakes


For the marinade and grilling:

  1. Whisk all of the ingredients together and pour into a large ziplock bag.
  2. Add the steak to a ziplock bag with the marinade and allow to marinate up to 6-7 hours max depending on the meat’s thickness.
  3. When ready to grill, liberally season with salt and pepper.
  4. Grill on your Smokeless Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.

For the chimichurri:

  1. Add all of the ingredients to a blender or food processor and blend until everything is chopped up and smooth, then serve.
    That’s it!

And there you have it, two equally delicious and easy meals that you can whip up in a flash with a little help from the Smokeless Grill. Which dish would be your winner?

Time for a challenge!

If you want to see more from Tim & Kyle, check out what they’re doing here –