Grill Surf & Turf Mexicana from the Midnight Gourmet - Cincinnati News, Weather, Sports from FOX19 NOW-WXIX

Grill Surf & Turf Mexicana from the Midnight Gourmet

Grill Surf & Turf Mexicana



1 8oz Lobster tail

Shredded Romaine lettuce

1 6oz Beef Tenderloin

Monterey Jack cheese (shredded)

3 Tbs. extra-virgin olive oil

Chopped tomatoes &  fresh corn

1 Tbs. sherry wine

Sour cream

Salt and pepper to taste

Sliced radishes

1 Tsp. garlic powder

Tomato salsa

1 Tsp. red pepper flakes

Cooked black beans

4 large soft tortillas


* ½ cup BBQ sauce (optional)

(*about ½ cup of each of the above)

Prepare hot charcoal grill or gas grill.  Split lobster in half, remove "mud vein" and discard the shell.  Place in a bowl and add ½ of the olive oil, garlic, red pepper flakes and sherry wine. 

While lobster is marinating, season beef with salt and pepper and toss in a bowl with olive oil.  Place on hot grill, sear 3 minutes and turn - cook to desired doneness.  Remove steak, plate and keep warm. 

Place lobster on the grill and cook turning once until flesh is opaque or until a little firm to the touch.  

Brush tortillas with olive oil on both sides and grill 1 minute per side. Serve steak and lobster with hot tortillas and top with sides. 

**For extra kick, brush steak with BBQ sauce while cooking.

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