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Chimichurri Butter Surf'n Turf
2023-05-25
https://www.metro.ca/userfiles/image/recipes/surf-turf-beurre-chimichurri-12137.jpg
PT20M
PT50M
PT1H20M
Cut the butter into 6-7 pieces and roughly chop the herbs and the jalapeno.In a container, combine all the ingredients except the Corn Flakes and the lemon which will be used for the lobster. Blend with a mixer until the texture is velvety and the ingredients fine.Place a plastic wrap on the counter and pour the mixture in the center, about 4” wide.Wrap it and roll on the counter, holding the ends to create a roll.Put in the freezer for a few minutes to solidify.
***While it can be kept in the fridge for a long time, you can also cut it into slices and vacuum freeze it if you want to double or triple the recipe.Preheat the BBQ to 325F.Rub the La Poche Bleue spices evenly into the steak.Cook indirectly until the internal temperature reaches 110F.In the meantime, split the lobsters in half lengthwise.This step is optional, but I like making an incision in the claw and injecting lemon butter for additional flavour.Take a portion of the butter you rolled previously. Add the juice of a lemon and the crushed Corn FlakesMD de Kellogg’s, then mix together.Sear the lobster on the meat side for two minutes, then continue cooking indirectly for about 6 minutes while adding the previously mixed butter.Finish cooking the steak by searing over very high heat to an internal temperature of 127F for medium-rare doneness.Place slices of chimichurri butter on the steak and wrap in aluminum foil. Let it rest for 10 minutes to allow the butter to melt and to regulate your cooking.Serve and enjoy.Source : Alex Turcoffe
2
5
1
5
5
700-750 g Platinum Angus AAA ribeye
1 1/4 lbs 3 lobsters
125 g 125 mL of salted butter
1/2 cup (125 mL) loosely packed fresh parsley, chopped
1/2 cup (125 mL) lossely packed fresh cilantro, chopped
1 seedless jalapeños (ideally red)
1/8 tasse (200 mL) fresh rosemary, chopped
3 cloves of garlic, finely chopped
1 Zeste and juice a lime
1 drizzle of red wine vinegar
2 tablespoons (30 mL) olive oil
Texan Dry Rub Spice Blend, La Poche Bleue
salt and pepper
1 Lemon
1/4 cup (63 mL) Corn FlakesMD de Kellogg’s
Chimichurri Butter Surf'n Turf
2
Main course
0:20
Preparation
0:50
COOKING
1:20
TOTAL TIME
Ingredients
-
700-750 g
Platinum Angus AAA ribeye
-
1 1/4 lbs
3 lobsters
-
125 g
125 mL of salted butter
-
1/2 cup
(125 mL)loosely packed fresh parsley, chopped
-
1/2 cup
(125 mL)lossely packed fresh cilantro, chopped
-
1
seedless jalapeños (ideally red)
-
1/8 tasse
(200 mL)fresh rosemary, chopped
-
3
cloves of garlic, finely chopped
-
1
Zeste and juice a lime
-
1 drizzle
of red wine vinegar
-
2 tablespoons
(30 mL)olive oil
-
Texan Dry Rub Spice Blend, La Poche Bleue
-
salt and pepper
-
1
Lemon
-
1/4 cup
(63 mL)Corn FlakesMD de Kellogg’s
Preparation
Cut the butter into 6-7 pieces and roughly chop the herbs and the jalapeno.
In a container, combine all the ingredients except the Corn Flakes and the lemon which will be used for the lobster. Blend with a mixer until the texture is velvety and the ingredients fine.
Place a plastic wrap on the counter and pour the mixture in the center, about 4” wide.
Wrap it and roll on the counter, holding the ends to create a roll.
Put in the freezer for a few minutes to solidify. ***While it can be kept in the fridge for a long time, you can also cut it into slices and vacuum freeze it if you want to double or triple the recipe.
Preheat the BBQ to 325F.
Rub the La Poche Bleue spices evenly into the steak.
Cook indirectly until the internal temperature reaches 110F.
In the meantime, split the lobsters in half lengthwise.
This step is optional, but I like making an incision in the claw and injecting lemon butter for additional flavour.
Take a portion of the butter you rolled previously. Add the juice of a lemon and the crushed Corn FlakesMD de Kellogg’s, then mix together.
Sear the lobster on the meat side for two minutes, then continue cooking indirectly for about 6 minutes while adding the previously mixed butter.
Finish cooking the steak by searing over very high heat to an internal temperature of 127F for medium-rare doneness.
Place slices of chimichurri butter on the steak and wrap in aluminum foil. Let it rest for 10 minutes to allow the butter to melt and to regulate your cooking.
Serve and enjoy.
Source : Alex Turcoffe
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