Surf-and-Turf with Grilled T-Bone Steak, Lobster, Shrimp, Mac & Cheese, and Roasted Brussels Sprouts
Ingredients:
1 T-bone steak (about 1 lb)
2 lobster tails
6 large shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tbsp olive oil
1 cup mac and cheese (store-bought or homemade)
12 Brussels sprouts, halved
2 tbsp butter
1 tbsp garlic, minced
1/4 cup grated Parmesan cheese
1/2 cup cream (for mac and cheese)
1 tbsp fresh parsley, chopped
2 tbsp garlic aioli (for dipping)
Instructions:
Grill the T-Bone Steak:
Preheat your grill to medium-high heat.
Season the steak with salt, pepper, and olive oil.
Grill the steak for 4-5 minutes per side for medium doneness or to your preferred doneness.
Let it rest for 5 minutes before serving.
Grill the Lobster Tails and Shrimp:
Cut the lobster tails in half lengthwise and brush them with olive oil.
Season the shrimp and lobster with salt, pepper, and a little olive oil.
Grill the lobster tails for 3-4 minutes, and grill the shrimp for 2-3 minutes, until both are cooked through and slightly charred.
Garnish with fresh parsley.
Prepare the Mac and Cheese:
Heat the mac and cheese and add cream to get a creamy consistency.
Top with Parmesan cheese and bake until golden brown if you prefer a crispy top.
Roast the Brussels Sprouts:
Preheat the oven to 400°F (200°C).
Toss the Brussels sprouts with olive oil, salt, and pepper.
Roast for 20-25 minutes, turning halfway, until the edges are caramelized and crispy.
Assemble the Dish:
Place the grilled T-bone steak, lobster tails, shrimp, mac and cheese, and Brussels sprouts on a rustic wooden board.
Add a dollop of creamy garlic aioli on the side.
Serve and enjoy this luxurious surf-and-turf meal!