Steak & Lobster Pasta Bowl with Chimichurri 🥩🍝
A luxurious surf-and-turf combo with creamy pasta and zesty chimichurri perfect for a fancy night in!
Ingredients 🛒
1 sirloin steak (6 oz) 🥩
1 lobster tail 🦞
6 shrimp, peeled 🍤
1 tbsp olive oil
1 tsp garlic powder 🧄
Salt and pepper, to taste 🧂
8 asparagus spears 🥦
1 cup cooked fettuccine 🍝
¼ cup Alfredo sauce
½ cup parsley, chopped (for chimichurri)
1 garlic clove, minced
2 tbsp red wine vinegar
¼ cup olive oil (for chimichurri)
Lemon wedge 🍋
Instructions 🍳
Prep the Proteins: Season steak and lobster tail with olive oil, garlic powder, salt, and pepper. Toss shrimp with the same seasoning. 🕒
Cook Steak & Lobster: Heat a skillet over high heat. Sear steak for 3–4 minutes per side for medium-rare; rest for 5 minutes. In the same skillet, cook lobster tail for 5–6 minutes until opaque. 🍳
Sauté Shrimp & Asparagus: Add shrimp to the skillet, cooking for 2–3 minutes until pink. Sauté asparagus for 4 minutes until tender-crisp. 🍤🥦
Make Pasta: Toss cooked fettuccine with Alfredo sauce and shrimp. Warm through for 2 minutes. 🍝
Chimichurri Sauce: Mix parsley, minced garlic, red wine vinegar, and olive oil. Season with salt and pepper. 🌿
Assemble: Plate the steak, lobster tail, shrimp pasta, and asparagus. Drizzle chimichurri over the steak and lobster. Serve with a lemon wedge. 🍋
Enjoy: Savor this decadent dish with a glass of wine pure bliss! 😋