Surf & Turf Buritto Recipe

Prepare the Potatoes

Dice the potatoes into small cubes. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and season with salt and pepper. Cook until golden brown and tender, about 10-12 minutes, stirring occasionally.

Cook the Steak

Season the ribeye steak with salt and pepper. In a separate pan, heat another tablespoon of olive oil over medium-high heat. Sear the steak for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes before slicing thinly.

Prepare the Lobster

Bring a pot of salted water to a boil. Add the lobster tail and cook for about 8-10 minutes until the meat is opaque. Remove from water, let cool slightly, then remove the meat from the shell and chop it into pieces.

Scramble the Eggs

In a bowl, whisk together the eggs with a pinch of salt. In a pan over medium heat, scramble the eggs until just set, about 2-3 minutes. Remove from heat.

Make the Avocado Salsa

In a bowl, mash the avocado and mix in lime juice, chopped cilantro, salt, and pepper to taste.

Assemble the Burrito

Lay a tortilla flat and layer with cooked potatoes, sliced steak, lobster meat, scrambled eggs, and avocado salsa. Roll up the tortilla tightly, tucking in the ends as you go. Repeat with the second tortilla.

Serve

Cut the burritos in half and serve immediately, optionally with extra avocado salsa on the side.