The Surf And Tarf Recipe

Season and rest

Pat the filet dry with paper towels. Rub with 1 tbsp olive oil and season evenly with kosher salt (1 tsp), black pepper (1/2 tsp) and garlic powder (1/2 tsp). Let rest at room temperature for 20–30 minutes to take the chill off.

Sear and finish

Heat a cast-iron skillet or heavy grill pan over medium-high heat until very hot. Add the remaining 1 tsp olive oil. Sear the filet 2–3 minutes per side to develop a brown crust, then reduce heat to medium or transfer to a 400°F (200°C) oven for 4–6 minutes for medium-rare (internal 125–130°F). Rest the steak on a cutting board tented loosely with foil for 8–10 minutes before slicing thinly across the grain into 1/4" slices.

While the steak rests, warm a small skillet over medium heat. Add 2 tbsp unsalted butter; when melted and foaming slightly, add the chopped cooked lobster meat and toss just until warmed through, about 1–2 minutes. Stir in 1 tbsp fresh lemon juice, 1/4 tsp fine sea salt and 1 tbsp chopped chives or parsley. Remove from heat and keep warm.

Combine the diced tomatoes (2), diced red onion (1/4 cup), chopped cilantro (2 tbsp), minced jalapeño (1/2, optional), 1 tbsp fresh lime juice and 1/4 tsp kosher salt in a bowl. Mix and taste; adjust seasoning. Let sit at room temperature while other components finish to meld flavors.

Slice the avocado and toss gently with 1/2 tbsp lime juice and 1/8 tsp salt. Arrange slices so they are ready to assemble.

Whisk together 1/2 cup sour cream, 2 tsp mayonnaise, 1 tbsp fresh lime juice, 1/2 tsp lime zest and 1/8 tsp salt. If too thick, whisk in up to 1 tsp hot water to reach a drizzling consistency. Taste and adjust lime or salt as needed.

Butter one side of each tortilla lightly with the reserved 4 tbs unsalted butter (about 2/3 tbsp per side if using both sides) or melt butter in the pan and brush; this creates a crisp, golden exterior. Heat a large nonstick or cast-iron griddle over medium heat and add 1 tbsp neutral oil or extra butter to the pan.

Working one at a time, lay a tortilla butter-side-down on the hot griddle. Sprinkle about 1/4 cup monterey jack and 1/4 cup oaxaca cheese onto the tortilla (reserve a little cheese for the top if desired). Arrange a layer of sliced filet (about 2–3 oz per tortilla) and spoon 1.5–2 tbsp of the warm buttery lobster over the steak. Add 2–3 slices of avocado and 2–3 tbsp pico de gallo. Fold the tortilla over to make a half-moon or place a second tortilla on top to make a quesadilla-style sandwich.

Cook until the bottom is golden and the cheese begins to melt, about 2–3 minutes, then carefully flip and cook the other side 1.5–2 minutes until golden and cheese is fully melted. Press gently with a spatula to seal and ensure even melting.

Transfer cooked tortillas to a cutting board, let rest 1 minute, then slice each into 2 or 3 wedges. Repeat with remaining tortillas and fillings.

Arrange the Surf & Tarf wedges on a platter. Drizzle lime crema over the top or serve alongside for dipping. Garnish with extra chopped chives or cilantro and lime wedges. Serve immediately so the tortillas are crisp and the cheeses are gooey.