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3.94 from 91 votes

Surf and Turf: Steak and Lobster with Spicy Roasted Garlic Chimichurri Butter.

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 2 Servings
Calories: 1116kcal

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.

Nutrition

Calories: 1116kcal | Carbohydrates: 12g | Protein: 60g | Fat: 224g | Saturated Fat: 132g | Cholesterol: 707mg | Sodium: 1153mg | Potassium: 1071mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7995IU | Vitamin C: 45.9mg | Calcium: 214mg | Iron: 7.2mg