Restaurants›Miku Vancouver›Surf ‘n Turf Special Recipe

Surf ‘n Turf Special Recipe

Inspired by Miku Vancouver
Time1h
Serves2

Enjoy a grilled 6oz flat iron steak and an Aburi 4oz Maritime Lobster Tail with roasted wild mushrooms, miso mayo, chimichurri, and a roasted red pepper-miso coulis.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak and Lobster

Vegetables

Sauces

Seasonings

Method

Preparation

1

Prepare the Lobster

Preheat your grill to medium-high. Cut the lobster tail in half lengthwise, brush with olive oil, and season with salt and pepper.

2

Prepare the Steak

Season the flat iron steak with olive oil, salt, and pepper on both sides. Let it sit at room temperature for 15-20 minutes.

3

Roast the Vegetables

Toss the wild mushrooms and chopped red bell pepper with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven at 400°F (200°C) for 15-20 minutes.

Grilling

4

Grill the Steak

Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5 minutes before slicing.

5

Grill the Lobster

Place the lobster halves on the grill, cut side down, and grill for about 3-4 minutes. Flip them and cook for another 2-3 minutes until the meat is opaque and cooked through.

Saucing

6

Prepare Miso Mayo

In a bowl, mix the mayonnaise with miso paste until well combined to create miso mayo.

7

Prepare Red Pepper-Miso Coulis

Blend the roasted red bell pepper with a tablespoon of miso paste until smooth to create the coulis.

Serving

8

Plate the Dish

Slice the flat iron steak and arrange it on a plate alongside the grilled lobster. Top with chimichurri sauce and serve with roasted wild mushrooms. Drizzle with miso mayo and red pepper-miso coulis.