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You remember Monday’s post?
When I shared this creamy lobster pasta and told you that it was for the guys to make their girls this weekend? Yeah, well today we are talking about the meal that every girl, Valentine’s Day or not, should be making their guy.
Now some of you may be totally appalled that I actually think a girl should be cooking a guy a steak, I know there are some serious feminists out there, BUT just hear me out. I grew up with five brothers, the brother just below me is someone I hang with out a lot (or maybe rather that I annoy a lot), to this day I still prefer hanging out with guys over girls.
I am so sorry, don’t hate me. My girl relationships growing up were not the best, and for me, guys are just less emotional and easier to get along with.
So if there is one thing I know how to do really well, it’s definitely how to make a guy’s meal, and how to make it flipping good. Granted, the lobster in this recipe might be a bit of a stretch for some (none of my brothers eat lobster except one, but all their friends do, so I figured the lobster was a safe bet), pair it with the steak and chimichurri butter? AND with real deal, homemade french fries?
Yeah, I don’t know any guy that would not love that.
Obviously, I don’t know a lot of vegetarians…
I have to say, I had so much fun with this recipe. For me, cooking is all about making people happy. Again, it’s that people pleaser personality of mine. I am such a sucker anytime anyone asks me to make them something specific (cookie dough especially). I can’t help it, I love to make people happy through food. Since I hang around with a bunch a guys (err that’s a stretch…the ages all vary and let’s be honest, so do the maturity levels…no matter the age), I end up making a lot of steaks, cheesy potatoes, buffalo chicken sandwiches and chicken noodle casseroles. Oh, and cookie dough…mostly for my brother Kai.
Totally not my favorite things to make, but they are easy and always very loved and appreciated. Especially the steaks, and especially when paired with potatoes. Wow, I guess it’s pretty obvious we grew up in the mid-west, huh?
Anyway, my point is that if there is one thing my brothers taught me (and yeah, it may be the one and ONLY thing… I mostly try to do the complete opposite of whatever they are doing) it’s that if you need to impress a guy, you make him a dang good steak.
Add the chimichurri butter and lobster? He may worship at your feet. Just sayin…
Good news is, cooking a steak is the easiest thing ever and same with the lobster, in this case you just cook it right along side the steak.
In my family, you never over cook a steak. We all like it pretty pink, but I know that some people like it well-done. Just be sure to find out everyone’s preferences before you cook the steaks. Other than that, this recipe is beyond easy.
And seriously, you cannot skimp on the roasted garlic chimichurri butter. I know that garlic isn’t all that awesome for the breath, but really? You are both going to eat it, so who the heck cares. Not me. Sorry if you do, but get over it.
It’s too good (and good for you).
Also, I have never made chimichurri sauce, but after experiencing this butter’s deliciousness I am now really excited to make it for my next skirt steak. I bet it’s an awesome marinade.
Double also, steak and lobster together may just be one of the best combos. Ever. Summer or winter. Sooo good.
And don’t forget the beer. Or the fries!!
Surf and Turf: Steak and Lobster with Spicy Roasted Garlic Chimichurri Butter.
Servings: 2 Servings
Calories Per Serving: 578 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 lobster tails
- 2 in bone- ribeye steaks
- salt and pepper to taste
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- 1 teaspoon brown sugar
- 1 clove garlic minced
- 1/4 teaspoon cayenne pepper
- olive oil for cooking
- real deal french fries for serving
Spicy Garlic Chimichurri Butter
- 1 small head roasted garlic mashed (or 2 grated garlic cloves)*
- 1 stick (1/2 cup) unsalted butter softened
- 1 shallot minced or grated
- 1 anchovy fillet finely chopped
- 1 fresno chile seed + chopped
- 1/2 cup fresh cilantro chopped
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh oregano chopped
- 2 teaspoons kosher salt
Instructions
- To make the Spicy Garlic Chimichurri Butter, add the roasted garlic to a medium bowl and finely mash it with a fork. You can also use a knife to mash the garlic into a paste. To the bowl, add the butter and mix it in with the garlic. Add the shallot, anchovy, fresno chile, cilantro, parsley, oregano and salt. Mix well. Keep the butter room temp if using right away or store in the fridge for up to 1 week.
- To make the steak and lobster, combine the paprika, coriander brown sugar, garlic, cayenne and a good pinch of salt and pepper in a bowl. Season the steaks all over with the spices.
- Use kitchen shears or a very sharp knife, cut the lobster tail right down the center. Rub the flesh of the lobster with olive oil, season with salt + pepper.
- Heat a grill, grill pan or cast iron skillet over high heat. Once hot, place the steaks on the grates, cook until desired doneness, about 5-8 minutes (depending on thickness) for medium-rare, per side.
- About five minutes before the steaks are done cooking, place the lobster, flash side down on the hot grill (or pan), cook for about 5 minutes and then flip the tails over and spread the chimichurri butter over the tails. Continue cooking for another 3-5 minutes or until the shells are bright red. Remove both the steak and tails from the heat.
- To serve, place the hot steaks on a platter, add a good dollop of the chimichurri butter and the lobster tails. Serve with french fries and salt. Enjoy!
Notes
*To roast the garlic, preheat the oven to 400 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.
Ok, this is SO cheesy, but umm….pretty sure this steak and lobster with spicy roasted garlic chimichurri butter right here, will bring all the boys into the yard.
I cannot believe I just said that! Bye.
Tiegan thank you for sharing your love of cooking. I have become a big fan through the influence of my daughter. I have enjoyed so many of your recipes, and tonight I am using this to make steak and Lobster for my wife for Valentines! Keep Cookin!
Thanks so much for your kind message Will! I hope you love the recipe! xTieghan
Hi!!! This looks awesome! Any alternative for the anchovy filet?
Thank you!
Hey there,
You can just skip the anchovy:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Going to make this for my husbands birthday this weekend. Do you have a recipe for the fries??
Hi Nicolette! I hope you both love this recipe!! Yes, I have a few recipes for fries..I will link them below!! xTieghan
https://www.halfbakedharvest.com/tuscan-fries/
https://www.halfbakedharvest.com/garlic-parmesan-herb-butter-polenta-fries/
https://www.halfbakedharvest.com/baked-sweet-potato-fries/
Just made this but with giant shrimp since they were out of lobster. SO good. I love chimichurri and this was just delicious. Ps tried some of it prior to adding roasted garlic and it would be fine without it too
Thank you so much Ashley!! xTieghan
I cannot find a Fresno chili in my small town. Can i substitute something else?
Hey Amber! You can use a jalapeño pepper or crushed red pepper flakes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is great!
For the butter, is it 2 sticks OR 2 cups (4 sticks)??
And do I use a whole head of garlic (like 20 cloves) or just two cloves of the garlic?
Help please!!
Hi Asia! You need just 1 stick of butter (so 1/2 cup) and you can use 1 head of roasted garlic or 2 cloves are raw garlic. see notes in the recipe! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Total time 25 minutes.
Roast garlic for 45 minutes.
???
Thanks Steve!
Hiya,
I stumbled on this post whilst researching romantic steak dinners and can I just say…it looks oh so good. I will be making this for our anniversary dinner as we want to stay home for this one (Can’t wait!)
Can I just ask please, whats the equivalent of 2 cup sticks of butter in grams as the recipe calls for? Apologies if the question is a bit lame but the cup and stick has got me slightly confused coupled with the fact that we measure butter in grams here.
I look forward to hearing from you.
Thank you! x
Oh also, can I make the chimichurri butter a day before? If yes, is it just a case of storing in the fridge in an airtight container? Many thanks x
Hi!! SO happy you like it Stella!
I googled and found this for the conversion 2 sticks of butter is equal to 226.81 grams!
Hope you love it!
Hey Stella! 2 sticks of butter is about 1 13 grams. Hope you love the recipe!
I made this yesterday and it turned out fantastic! I have never successfully grilled lobster before so this was a first for me. Followed all the steps, just didn’t have the Cilantro and was too lazy to go get it so substituted with fresh basil and I really like it. Really looking forward to making this for friends the next time they are over.
Thank you!
So happy it went well for the first time!! Hope everyone likes it when you make it for them! Thanks John!
Oh Ma Gawd! I made the steak and chimichuri butter for dinner last night for my husband and son. I had asaparagus that I needed to use before it spoiled so I reluctantly didn’t make any lobster. I pan seared the steaks in a cast iron skillet with a touch of butter and the spices.
Whenever we travel to Mexico I always have chimichuri on something. Love the stuff! I’m not sure why I never thought of making it home!! This recipe for chimichuri butter is SO awesome! My teenage son doesn’t usually eat a lot of steak but he ate every bite! He added double chimichuri it was sooooo good. My husband loved the steak.
We are thinking of other things to use the chimichuri butter on so we don’t waste it! I’m sure it would be tasty on a good baguette of bread. Can’t wait to try it on grilled lobster!
I did add an extra Fresno pepper and only had dried oregano on hand. Still came out great!!
Thank you for this fantastic recipe. We enjoyed this meal a great deal!!!!!
Also….I thought I was the only one who would rather hang out with the guys and avoid the girl drama! Something I have been doing since high school and for the past 25 years. Eeewww! Didn’t realize it’s been THAT long since I graduated high school! Lol! Thank you for sharing your story.
Hi Andrea! Oh my gosh! Thank you for this amazing comment. Loved reading every last word, you are the best! ps. hip hip for hanging with the guys! 🙂
Looks delicious. Reminds me of the Australian Surf´n Turf years back in the late 90´.
But I still think it´s great way to mix meet and seafood.
Thank you so much!
Made this for my teenage son (17) and daughter (15). They loved it.
Awesome!! Thank you Lori!!
Did this one yesterday …it it was perfect. He loved it, i loved it…. amazing recipe! Thanks for sharing!!!! And for the beautiful inspirational pics!
Thank you so much! Thrilled you both loved this! Have a great weekend! 🙂
Looks great! Do I add olive oil or butter to the cast iron skillet before putting in the steak or is it a dry pan?
Hey Erin! I do not add anything to the skillet prior to grilling. Let me know if you have any questions. Thanks!
great food
thanks for the recipe
Your welcome! Thanks!!