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  • Grilled Surf And Turf

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    Grilled Surf And Turf
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x 4 ounce beef, tenderloin, steak
    • 3 x green onion, roughly, minced
    • 2 tsp finely minced fresh rosemary
    • 1/4 c. coarsely minced parsley black pepper, to taste
    • 2 Tbsp. balsamic vinegar
    • 1 Tbsp. extra virgin olive oil
    • 1 Tbsp. chopped garlic Surf
    • 2 x rock lobster, tails, shells, removed, split lengthwise, (1 lobster tail per skewer needed)
    • 1 stalk lemongrass, outer, stalks, removed, sliced into thin rings
    • 2 Tbsp. fresh summer savory, finely minced
    • 1 Tbsp. shallot, finely minced
    • 1 Tbsp. Hoisin sauce black pepper
    • 1 Tbsp. chopped garlic
    • 1 Tbsp. extra virgin olive oil
    • 1 Tbsp. rice wine vinegar
    • 4 x wooden skewers, soaked in water, for an hour

    Directions

    1. In a large bowl combine vinegar, oil, parsley,green onions, garlic, rosemary, and black pepper. Add in steak coat well with marinade, cover bowl with plastic wrap and chill for at least 3 hrs or possibly overnight.
    2. Surf:In a large bowl, whisk together oil, vinegar, Hoisin sauce, lemon grass, savory, and shallots. Add in black pepper to taste. Add in lobster tails, making sure all surfaces are well coated with marinade and marinade for 30 - 60 min. . Don't marinade for longer than 1 hour or possibly acid in marinade will start to cook tender lobster flesh.. Carefully thread each lobster tail half on a skewer. Cover and chill till ready to grill.
    3. Grilling the surf and turf:Prepare grill and preheat to medium high. Brush excess marinade off steak and grill till desired degree of doneness is reached. Remove from grill and let rest for 5 - 10 min. . As soon as steak is off grill, place lobster on grill, and cook for about 1 1/2 min on each side, or possibly till grill marks appear. Place 2 skewers on plate with each steak, and serve immediately.

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