Surf & Turf* Recipe

Bring steak to temperature & season

Remove the skirt steak from the refrigerator 30 minutes before cooking to come to near room temperature. Pat dry with paper towels. Rub both sides with 1 tbsp olive oil, then season evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder.

Grill or sear steak

Preheat a grill or heavy skillet to high heat (450–500°F / very hot). When hot, place the steak and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and cook another 2–3 minutes for medium-rare (internal temp 125–130°F). For medium, cook 3.5–4 minutes per side. During the last 1 minute, add 1 tbsp unsalted butter to the pan and baste the top of the steak.

Rest & slice

Remove the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly against the grain into strips for serving and keep warm.

Prepare lobster tails

Preheat the grill to medium-high (400–425°F) or preheat oven broiler if broiling. Using kitchen shears, cut down the center of the top shell lengthwise toward the tail, stopping before the tail fan. Pry the shell open slightly and lift the meat, keeping it attached at the base, and lay the meat on top of the shell (butterfly). Pat dry with a paper towel.

Season & baste

In a small bowl, combine 3 tbsp melted butter, juice of 1/2 lemon (about 1/2 tbsp), 1/4 tsp paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Brush the lobster meat with half the butter mixture and save the rest for basting during cooking.

Grill lobster

Place tails shell-side down on the preheated grill. Grill meat-side up over indirect heat for 6–8 minutes, then move over direct heat and baste with remaining butter. Grill another 2–3 minutes until lobster meat is opaque and registers 140–145°F. If broiling, place on a baking sheet meat-side up and broil 6–8 minutes, then baste and broil 1–2 minutes more.

Finish

Remove from grill and let rest 2 minutes. Serve with any remaining melted butter and lemon wedges.

Boil potatoes

Place 1 lb peeled, cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Warm dairy & mash

While potatoes cook, warm 2 tbsp butter and 1/2 cup whole milk together (do not boil). Drain potatoes well and return to the warm pot off the heat. Mash with a potato masher or ricer until mostly smooth. Stir in warmed butter and milk, season with 3/4 tsp salt and 1/4 tsp black pepper to taste. Adjust consistency with a splash more milk if desired.

Keep warm

Cover and keep mashed potatoes warm until serving.

Prepare asparagus

Trim woody ends from 12 asparagus spears. Toss with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper to coat evenly.

Grill or roast

With the grill still hot, place asparagus perpendicular to the grates or on a grill basket and grill 3–5 minutes, turning once, until tender-crisp and lightly charred. Alternatively, roast on a baking sheet at 425°F for 8–10 minutes.

Finish

Remove and keep warm. Optionally squeeze a little lemon over the asparagus before serving.

Make chimichurri

In a bowl, combine 1/2 cup packed chopped flat-leaf parsley, 1 tbsp chopped fresh oregano (or 1 tsp dried), 2 minced garlic cloves, 1 tbsp red wine vinegar, 3 tbsp extra-virgin olive oil, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir to combine and taste; adjust salt, vinegar, or oil for balance. Let rest 10–15 minutes to allow flavors to meld.

Finish

If desired, transfer to a small serving bowl or spoon over the sliced skirt steak and lobster when plating.

Divide the mashed potatoes between two plates, top with a portion of grilled skirt steak slices and a grilled lobster tail. Arrange asparagus alongside. Spoon chimichurri over the steak and a little alongside the lobster or serve chimichurri on the side. Serve immediately.