Grilled Steak and Lobster Tail Surf & Turf with Roasted Potatoes and Caesar Salad
Ingredients:
For the Steak:
2 ribeye or filet mignon steaks (1–1.5 inches thick)
Salt and freshly ground black pepper
Olive oil
Compound butter (mix of softened butter, minced garlic, chopped parsley, lemon zest)
For the Lobster Tails:
2 lobster tails (4–6 oz each)
2 tbsp melted butter
1 garlic clove, minced
Squeeze of lemon juice
Pinch of paprika or Old Bay seasoning
For the Roasted Potatoes:
1 lb baby or Yukon Gold potatoes, halved
2 tbsp olive oil
Salt, pepper, and dried rosemary or thyme
For the Caesar Salad:
1 head Romaine lettuce, chopped
Croutons
Caesar dressing (store-bought or homemade)
Freshly grated Parmesan
Instructions:
Prepare the Roasted Potatoes:
Preheat oven to 425°F (220°C). Toss halved potatoes with olive oil, salt, pepper, and herbs.
Roast for 25–30 minutes, flipping once, until golden and crispy.
Grill the Steaks:
Bring steaks to room temp, pat dry, and season generously.
Preheat grill or cast iron pan to high heat.
Sear steaks 4–5 minutes per side for medium-rare (internal temp 130–135°F).
Rest for 5–10 minutes. Top with a pat of compound butter just before serving.
Grill the Lobster Tails:
Using scissors, cut down the top shell and pull meat up to rest on top (“piggyback” style).
Brush with melted butter, garlic, lemon juice, and seasoning.
Grill meat-side down for 4–5 minutes, flip and cook shell-side down another 4–5 minutes, until opaque.
Assemble the Caesar Salad:
Toss chopped Romaine with Caesar dressing. Top with croutons and Parmesan. Chill until ready to serve.
Plating:
Place steak and lobster tail side-by-side on a clean white plate.
Add a portion of crispy roasted potatoes and a small serving of Caesar salad.
Garnish with lemon wedges, extra compound butter, or chopped herbs if desired.
Let me know if you want wine pairings or a variation with a béarnaise or chimichurri sauce!