Print Chefs at Home: Surf & Turf
Serves: 2
Prep Time: 30 min
Cook Time: 15-20 min
Cooking Equipment: grill
Difficulty: ModerateIngredients
For the steaks
- 2 8-ounce filet mignon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the lobster tails
- 2 lobster tails
- Kosher salt, to taste
- Olive oil
For the salad
- 1 bunch basil
- 1 cup mayonnaise
- Juice of 1 lemon
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1/2 pound sugar snap peas, thinly sliced
- 2 large heirloom tomatoes, cut into 1/2-inch pieces
- 1/2 pound breakfast radish, thinly sliced
- Handful of baby arugula
Instructions
Steaks
Season steaks with salt and pepper to taste, then place on the grill for 4 to 5 minutes on each side.
Pull the steaks off the grill when they’ve reached an internal temp of 135°F (for medium-rare). Rest the steaks while the lobster finishes cooking.
Lobster tails
Split lobster tails in half — leave them in the shell. Lightly dress with olive oil and salt and set aside.
Three minutes before steak gets to desired temperature, place the split lobster tail on grill and cook for 5 to 6 minutes.
The salad
While steaks are cooking, prepare dressing: blend basil, mayonnaise, lemon juice, honey, and vinegar in a blender until smooth. Add salt to taste.
Toss peas, tomatoes, radishes, and arugula in a medium bowl with some of the green goddess dressing. Taste and adjust seasoning.
To serve
Pull the lobster off the grill, slice the steaks, and divide surf, turf, and salad among two plates.