Fig Serrano Surf & Turf

Grilled Tri-Tip • Grilled Prawns • Roasted Sweet Potato Trio • Roasted Carrots

From Weekend at Dave's · Recipe by Dave Steinberg

Featured sauce: Bearfoot Fig Serrano Chile BBQ Sauce
Serves: 4 · Difficulty: Easy–Intermediate

The Story Behind the Dish

There’s something hard to beat about steak and prawns off the grill… especially when the rest of the plate is kept simple.

This dinner pairs medium-rare tri-tip and grilled prawns with roasted carrots and a trio of purple, Japanese and traditional orange sweet potatoes. Everything is finished with Bearfoot Fig Serrano Chile BBQ Sauce.

The fig brings a rich, subtle sweetness that complements the charred beef and caramelized vegetables, while serrano chile adds just enough heat to balance the plate. Fresh parsley over the prawns adds a bright finish.

— Dave

Featured Sauce

Bearfoot Fig Serrano Chile BBQ Sauce — Rich fig • Serrano chiles • Sweet heat.

Brush it onto the prawns during the final minute of grilling, then warm a little extra and spoon it over the sliced tri-tip just before serving.

Ingredients

• 2–2½ lb tri-tip
• 1½ lb large prawns
• 1 purple sweet potato
• 1 Japanese sweet potato
• 1 orange sweet potato
• 1 lb carrots
• 3–4 tbsp avocado or olive oil
• Kosher salt
• Coarse black pepper
• Garlic powder
• 2 sprigs fresh rosemary
• 2 tbsp chopped flat-leaf parsley
• ½ lemon
• ½ cup Bearfoot Fig Serrano Chile BBQ Sauce

Let's Cook

1. Roast the Vegetables

1. Heat oven to 425°F.
2. Cut sweet potatoes into 1½-inch pieces and halve carrots lengthwise.
3. Toss with oil, salt and pepper; add rosemary to the potatoes.
4. Arrange in a single layer and roast 30–40 minutes, turning once, until browned and tender.

2. Grill the Tri-Tip

1. Season generously with salt, pepper and garlic powder.
2. Sear over high heat, then finish over indirect heat until the center reaches 125–130°F for medium-rare.
3. Rest 10–15 minutes, then slice thinly against the grain.

Dave's Tip: Slice against the grain after a proper rest — that’s how you keep medium-rare tri-tip tender on the plate.

3. Grill the Prawns

1. Toss with oil, salt, pepper and garlic powder.
2. Grill over high heat approximately 2–3 minutes per side.
3. During the final minute, lightly brush with Fig Serrano.
4. Finish with fresh lemon and chopped parsley.

Dave's Tip: Glaze prawns in the last minute only. Fig Serrano’s natural sugars caramelize fast over high heat.

4. Finish the Plate

1. Arrange the roasted vegetables, prawns and sliced tri-tip.
2. Gently warm the remaining Fig Serrano and spoon it over the beef and prawns.
3. Serve immediately.

Dave's Kitchen Notes

• Keep the plate simple. The steak, prawns, and roasted vegetables do the work — the sauce ties it together.
• Brush late on the prawns. A light final glaze beats a burnt sugar crust.
• Warm sauce for the beef. Spoon Fig Serrano over sliced tri-tip just before serving so it stays glossy.

Get the Sauce

Deep fig, a slightly smoky edge and a noticeable but balanced serrano heat. Shop Bearfoot Fig Serrano BBQ Sauce →
More Fig Serrano recipes: /blogs/bearfoot-recipes/tagged/fig-serrano

BBQ Redefined. · Clean Label. Real Flavor.