Grilled Steak And Lobster Surf And Turf With Sweet Ginger Butter Recipes

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GRILLED STEAK AND LOBSTER SURF AND TURF WITH SWEET GINGER BUTTER



GRILLED STEAK AND LOBSTER SURF AND TURF WITH SWEET GINGER BUTTER image

Categories     Beef     Valentine's Day

Yield 2 Servings

Number Of Ingredients 11

4 tablespoons butter at room temperature
1 tablespoon freshly-grated ginger (use a micro plane for best results)
1 clove garlic, finely grated (use a micro plane for best results)
1 tablespoon plus 2 teaspoons light brown sugar
1 teaspoon medium-coarse red Hawaiian sea salt (or other high-quality sea salt)
1 Prime New York strip steak, thick, about 3/4 pounds
1 fresh or thawed lobster tail, about 1/2 pound
1/2 tablespoon coarse-ground black pepper (I use smoked peppercorns)
Fine sea salt
1/2 Meyer lemon (or regular lemon if Meyers are unavailable)
Extra virgin olive oil

Steps:

  • To make the ginger butter, work the first five ingredients together in a small bowl until thoroughly combined and relatively smooth. Set aside. To prepare the steak, lightly brush with olive oil and season with sea salt. Rub with black pepper. Split the lobster tail in half lengthwise by first cutting the top and bottom shells with scissors and then splitting the flesh with a chef's knife. Lightly brush the flesh sides with olive oil and squeeze the lemon juice over the top. Season with a little fine sea salt. Prepare the grill for direct grilling at medium-high heat between 400 and 500°F. Grill the steak for about 10 minutes until medium rare, turning once. The lobster tail should go on the grill after the steak has been on about 8 minutes. Grill the lobster for about 6 minutes, turning once. Start with the cut side on the grill and finish with the shell side on the grill. Cook until just opaque. When the steak comes off the grill (and while the lobster is finishing), let it rest loosely covered with foil or under an upside-down plate. To serve, slice the steak on an angle into four pieces (I think this makes a more attractive presentation than simply cutting it in half). Plate two pieces of steak and a lobster tail half together, topped with ginger butter. If you like, quickly melt half the ginger butter in the microwave before plating and drizzle this over the top.

SURF AND TURF SKEWERS



Surf and Turf Skewers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 skewers

Number Of Ingredients 12

12 ounces tenderloin steak
Two 4- to 5-ounce raw lobster tails, meat removed from the shell
1 1/2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground thyme
4 tablespoons olive oil
3 tablespoons butter, melted

Steps:

  • Preheat a grill or grill pan to medium-high heat.
  • Cut the steak and lobster tail meat into 1-inch chunks. Alternating between steak and lobster, skewer the meat onto four 12-inch skewers (about 4 pieces of steak and 3 pieces of lobster on each skewer); set aside.
  • To make the spice rub, mix together the salt, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne, black pepper and thyme in a small bowl.
  • Drizzle or brush the skewers with the olive oil. Lightly sprinkle the skewers with the spice rub.
  • Grill the skewers, brushing them with the melted butter and turning about every minute, until the lobster is cooked through and the steak is rare, 4 to 5 minutes total. Allow to rest for 5 to 7 minutes before enjoying.

GRILLED SURF-AND-TURF WITH SPICY GARLIC-SHALLOT BUTTER



Grilled Surf-and-Turf with Spicy Garlic-Shallot Butter image

Categories     Garlic     Fourth of July     Low Carb     Steak     Lobster     Summer     Grill/Barbecue     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1/2 cup (1 stick) butter, room temperature
1/4 cup olive oil
2 large shallots, quartered
4 large garlic cloves, halved
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
6 8- to 10-ounce New York strip steaks (each about 3/4 inch thick)
3 10-ounce uncooked lobster tails, thawed if frozen, cut lengthwise in half

Steps:

  • Combine first 7 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each side of each steak and over each lobster half. Let stand at room temperature 1 hour. Transfer remaining seasoned butter to small saucepan.
  • Prepare barbecue (medium-high heat). Set pan with butter at edge of barbecue until butter is melted and warmed through. Grill steaks until cooked to desired doneness, about 4 minutes per side. Grill lobster, shell side down, 5 minutes. Turn over and grill until meat is just opaque in center, about 3 minutes. Transfer steaks and lobster to plates. Serve with warm seasoned butter.

SURF AND TURF STEAK ROLL UP RECIPE BY TASTY



Surf And Turf Steak Roll Up Recipe by Tasty image

Seared flank steak stuffed with sweet chunks of fresh lobster and topped with a buttery Parmesan cream sauce is undoubtedly a combination made in heaven. Make this when you really want to treat yourself to an indulgent dinner at home!

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons kosher salt, divided
3 lb lobster
4 oz cream cheese, room temperature
1 ½ teaspoons freshly ground black pepper
1 lb flank steak
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
½ cup dry white wine
1 cup heavy cream
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup fresh parsley, finely chopped, plus more for garnish
toothpick

Steps:

  • Preheat the oven to 375°F (190°C)
  • Add 1 tablespoon of salt to a large pot of water and bring to a boil over high heat. Once the water is boiling, add the lobsters, heads first, leaving the rubber bands on the claws. Once the water returns to a boil, boil the lobsters for 10 minutes.
  • Use tongs to remove the lobsters and transfer to a cutting board. Let cool for 5-10 minutes. Use scissors to snip off the rubber bands of the claws. With one hand, hold the body of the lobster, and with the other hold the tail. Use your hands to twist the tail off and remove it from the body. Twist the claws off where the leg and body meet.
  • Use a pair of kitchen shears to make an incision at the top of the tail, then snip through to the base. Snap the shell back and remove the tail meat.
  • Twist the legs at the joints to separate from the claws. Use kitchen shears to cut through the shells and remove the leg and claw meat.
  • Roughly chop the lobster meat and add to a medium bowl, along with the cream cheese, 1 teaspoon of salt, and ½ teaspoon of pepper. Use a rubber spatula to mix well.
  • Lay a piece of plastic wrap over a cutting board. Pat the flank steak dry with paper towels, then place on the plastic wrap and cover with another sheet. Use a meat mallet to pound out to ¼-inch thick.
  • Remove the plastic wrap, then season the steak on both sides with the remaining 2 teaspoons of salt and teaspoon of pepper.
  • Spread the lobster mixture in an even layer over the steak. Starting from the short end, gently roll the steak into a log shape. Secure the roll with toothpicks.
  • Heat the olive oil in a large cast-iron or stainless steel pan over medium-high heat. When the oil begins to shimmer, add the steak roll and cook for 3-4 minutes on one side, until browned. Using 2 sets of tongs, gently turn the roll over and sear on the other side for 3-4 minutes, until browned.
  • Transfer the pan to the oven and roast for 27-30 minutes, until the internal temperature of the steak reaches 145°F (63°C).
  • Remove the steak roll from the pan and transfer to a cutting board. Let rest for 10 minutes.
  • Make the cream sauce: In a large pan, melt the butter over medium-high heat. Add the garlic and stir for 30 seconds, until fragrant.
  • Add the white wine and cook for 3 minutes, until reduced by half.
  • Add the heavy cream, salt, and pepper, and cook for 7 minutes, whisking frequently, until slightly thickened and reduced by half.
  • Add the parsley and whisk to combine.
  • Remove the toothpicks from the steak roll, then slice into 1-inch thick pieces. Transfer to a platter and pour the cream sauce on top, then garnish with more parsley.
  • Enjoy!

Nutrition Facts : Calories 889 calories, Carbohydrate 6 grams, Fat 56 grams, Fiber 0 grams, Protein 92 grams, Sugar 3 grams

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