Ingredients
For the Steak & Lobster:
2 ribeye steaks (or your preferred cut of beef)
2 lobster tails, split in half lengthwise
2 tbsp olive oil
Salt and pepper, to taste
1 tbsp butter (for lobster)
For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1 tbsp red wine vinegar
1 tbsp lemon juice
1/2 tsp red pepper flakes (optional for spice)
1/2 cup olive oil
Salt and pepper, to taste
Instructions
Prepare the Chimichurri Sauce:
In a bowl, combine chopped parsley, cilantro, garlic, red wine vinegar, lemon juice, and red pepper flakes (if using).
Slowly whisk in the olive oil until everything is well combined. Season with salt and pepper to taste. Set aside to let the flavors meld together.
Cook the Steak:
Preheat a grill or skillet over medium-high heat. Rub the steaks with olive oil and season generously with salt and pepper.
Grill or sear the steaks for about 4-5 minutes per side (for medium-rare), or until your desired doneness is reached. Remove the steaks from the heat and let them rest.
Cook the Lobster:
While the steaks are resting, heat 1 tablespoon of butter in a skillet over medium heat. Place the lobster tails, flesh-side down, and cook for 3-4 minutes. Flip and cook for another 2-3 minutes, until the lobster is cooked through and tender.
Serve:
Slice the steak against the grain and place on a plate. Add the lobster next to the steak.
Drizzle with chimichurri sauce and serve immediately with your favorite sides, like grilled vegetables or mashed potatoes.
Enjoy this flavorful Surf & Turf with a tangy and zesty chimichurri twist!