Entree: United States – Surf and Turf

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 12 min

Cook 10 min

Additional 25 min

Total 37 min

Ingredients

- 2 top sirloin steaks, approx. 8 oz (225 g) each
- 2 lobster tails, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 g) kosher salt
- 3/4 tsp (3 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter
- 2 cloves (approx. 6 g) garlic, minced
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Pat steaks dry and season all over with salt and black pepper; let sit at room temperature 20–30 minutes.
2. Preheat grill to high (about 500°F/260°C). Brush lobster tails with 1 tbsp olive oil and cut top shell lengthwise to expose meat.
3. Place lobster tails on a baking sheet and broil 6–8 inches from heat for 6–8 minutes until meat is opaque and firm; baste once with 1 tbsp melted butter midway.
4. While lobster broils, oil grill grates and sear steaks 3–4 minutes per side for medium-rare (adjust time for thickness), using tongs to turn once.
5. Melt 2 tbsp butter in a small pan over medium heat, add minced garlic, cook 30 seconds until fragrant, then stir in lemon juice and parsley; remove from heat.
6. Rest steaks 5 minutes, brush lobster meat and steaks with the garlic-herb butter, serve immediately with lemon wedges.