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The culinary world is replete with dishes that evoke a sense of luxury and indulgence, but few can rival the opulence of surf and turf. This classic pairing of succulent ribeye steak and tender lobster tails brings together the best of both land and sea, creating a dining experience that tantalizes the taste buds and satisfies the soul. The interplay of rich, savory flavors and the delicate sweetness of seafood creates a harmonious balance that is both comforting and exciting. To elevate this already spectacular dish, a vibrant chimichurri sauce is introduced, adding a fresh, herbaceous punch that perfectly complements the grilled meats and seafood.

Surf & Turf with Chimichurri

Elevate your dinner with this Surf & Turf Delight featuring succulent ribeye steaks and buttery lobster tails, all topped with vibrant chimichurri sauce. This beautiful dish comes together in just 40 minutes, making it perfect for a special occasion or a memorable weeknight meal. The bold flavors of the chimichurri elevate the tender steak and rich lobster, creating an unforgettable dining experience. Dive into this delicious recipe and impress your loved ones!
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Ingredients
  

For the Steak:

2 ribeye steaks (about 1 inch thick)

Salt and freshly cracked black pepper

2 tablespoons olive oil

For the Lobster:

2 lobster tails

2 tablespoons butter, melted

1 clove garlic, minced

Juice of 1 lemon

Salt to taste

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped

1/4 cup fresh oregano, finely chopped (or 2 tablespoons dried)

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (adjust to taste)

1/2 cup olive oil

3 tablespoons red wine vinegar

Salt and pepper to taste

Instructions
 

Prepare the Chimichurri Sauce: In a medium bowl, combine the parsley, oregano, minced garlic, and red pepper flakes. Whisk in the olive oil and red wine vinegar until well mixed. Season with salt and pepper to taste. Set aside to let the flavors meld.

    Cook the Lobster Tails: Preheat the oven to 375°F (190°C). In a small bowl, mix the melted butter, minced garlic, lemon juice, and a pinch of salt. Cut the top of the lobster tails down the center lengthwise, and slightly spread the shells apart for even cooking. Brush the butter mixture over the meat. Place the lobster tails on a baking sheet and bake for about 12-15 minutes, or until the meat is opaque and cooked through.

      Cook the Steaks: While the lobster is baking, season the ribeye steaks generously with salt and pepper. Heat a cast-iron skillet over high heat and add the olive oil. Once the oil is shimmering, carefully place the steaks in the skillet. Sear for 3-4 minutes on one side until a crust forms, then flip and cook for an additional 3-5 minutes for medium-rare, or to your desired doneness. Remove from heat and let rest for about 5 minutes before slicing.

        Assemble the Surf & Turf: Slice the ribeye steaks against the grain. Place some of the steak slices on each plate alongside a baked lobster tail. Drizzle generously with chimichurri sauce.

          Serve and Enjoy: Serve warm, with extra chimichurri on the side for dipping or drizzling.

            Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 2