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Chefs at Home: Surf & Turf

Serves: 2
Prep Time: 30 min
Cook Time: 15-20 min
Cooking Equipment: grill
Difficulty: Moderate

For this surf & turf, both steak and lobster are grilled; arugula-tomato salad is tossed with an herby green goddess salad for a refreshing counterpoint to the luxe mixed grill.

 

RECIPE AND PHOTO FROM CHEF ZOLTAN KOSA OF THE REELHOUSE IN BOSTON.

FOLLOW CHEF KOSA AND THE REELHOUSE ON INSTAGRAM.

Ingredients

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

    1.

    Season steaks with salt and pepper to taste, then place on the grill for 4 to 5 minutes on each side.

    2.

    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

    1.

    Split lobster tails in half — leave them in the shell. Lightly dress with olive oil and salt and set aside.

    2.

    Three minutes before steak gets to desired temperature, place the split lobster tail on grill and cook for 5 to 6 minutes.

    The salad

    1.

    While steaks are cooking, prepare dressing: blend basil, mayonnaise, lemon juice, honey, and vinegar in a blender until smooth. Add salt to taste.

    2.

    Toss peas, tomatoes, radishes, and arugula in a medium bowl with some of the green goddess dressing. Taste and adjust seasoning.

    To serve

    1.

    Pull the lobster off the grill, slice the steaks, and divide surf, turf, and salad among two plates.

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