Grilled Surf and Turf Feast Recipe
Ingredients:
For the Steak:
1 lb Boneless Beef Sirloin Steak or NY Strip Steak, about 1/2 to 3/4-inch thick
1/4 cup Olive Oil
3 tbsp Soy Sauce
1 tbsp McCormick® Grill Mates® Montreal Steak Seasoning
For the Lobster Tails:
4 Lobster Tails, about 6 to 8 ounces each
1/4 cup Butter, melted
2 tsp Lemon Juice
1 tsp McCormick® Freeze-Dried Chives
1 tsp McCormick® Garlic Powder
3/4 tsp McCormick® Crushed Red Pepper
1/4 tsp Salt
For Serving:
Lemon wedges
Fresh parsley (optional, for garnish)
Instructions:
Prepare the Steak:
In a small bowl, whisk together the olive oil, soy sauce, and Montreal Steak Seasoning.
Place the steak in a large resealable plastic bag or glass dish. Add the marinade, turning to coat well. Refrigerate for 30 minutes or longer for extra flavor.
Prepare the Lobster Tails:
Place the lobster tails on a cutting board with the softer bottom shell facing up. Use a sharp knife to split each lobster tail in half lengthwise into 2 separate pieces.
Carefully lift the meat to separate and loosen it from the shell, leaving the tail end near the fan connected. Place the meat back in the shell. If desired, insert a long skewer lengthwise through the meat to keep it from curling when cooked.
In a small bowl, mix the butter, lemon juice, chives, garlic powder, crushed red pepper, and salt. Reserve 3 tablespoons of the mixture; set aside. Brush the cut sides of the lobster meat evenly with the remaining butter mixture.
Grill the Lobster Tails:
Preheat one side of the grill to medium and the other side to medium-high.
Grill the lobster tails, meat-side down, over medium heat until very lightly charred, about 4 to 6 minutes. Turn the tails meat-side up. Drizzle some of the reserved butter mixture over the meat, if desired. Grill for 3 to 5 minutes longer, or until cooked through.
Grill the Steak:
Remove the steak from the marinade and discard any remaining marinade.
Grill the steak over medium-high heat, alongside the lobster tails, cooking for 4 to 6 minutes per side or until desired doneness.
Serve:
Serve the Surf and Turf with the remaining butter mixture and lemon wedges to drizzle over the lobster. Garnish with fresh parsley if desired.