Burgers, potato salad and cole slaw are wonderful choices for a 4th Of July weekend, but if you want have a meal fit for a king, or Batman himself then this exotic Mango Chimichurri Surf Turf madness it must be 😉
To take a simple surf turf indulgence to the Royal level, I made this fruity mango chimichurri sauce to spoon over the top of a juicy lobster tail and grass-fed steak. Also perfect to coat some soba noodles with as well. Sprinkle that with some broiled heirloom tomatoes or oven roasted cherry tomatoes, If you have the patience and luxury of time. So totally worth the trouble btw..
It really doesn’t get much better than that. I mean you get lobster and steak, but this surf turf party is really just as much about that exquisite Mango Chimichurri sauce.
Feel free to use some jumbo shrimp instead of the lobster tails if you like, I choose whatever is on sale at the market that week. Same for the mango chimichurri , I use a mix of basil, parsley and cilantro, but If I only have basil on hand, or just parsley, that’s not going to stop me from making this! I double up on whatever herb is abundant at the present moment, and enjoy the variations in taste.
It’s all really good kids, and like everything else here, just a guide, an inspiration to bring out the little chef who lives in all of us. Make it your own and enjoy this exotic mango chimichurri surf turf treat, or just drizzle it over your favorite shrimp tacos.
- 2 lobster tails -wild caught & butterflied
- 2 oz x 8 rib eye steaks -organic grass fed
- red pepper flakes to taste
- sea salt and black pepper to taste
- 1/2 lb soba noodles organic - cooked according to the instructions on the package
- 1/2 lb heirloom cherry tomatoes organic
- 1 tbsp olive oil
- 1 large mango -peeled & sliced
- 2 cloves garlic – grated
- 1/2 c basil leaves
- 1/2 c cilantro leaves
- 1/2 c Italian flat leaf parsley leaves
- 1/3 c Extra virgin olive oil + more as needed
- juice from 2 organic limes or lemons
- sea salt to taste
Preheat your oven to 350”F. Slice the cherry tomatoes lengthwise into thirds. Drizzle the bottom of a large pan with some of the olive oil and arrange the tomatoes cut side up. Sprinkle with a pinch of sea salt all over and a light drizzle of olive oil. Roast them in the preheated oven for 25 minutes or until golden brown around the edges to your liking.
In the bowl of a food processor puree all of the mango chimichurri sauce ingredients until smooth and creamy. Season to taste with sea salt and black pepper and set aside.
Heat up the grill to high heat or preheat a cast iron griddle to medium high flame.
Meanwhile drizzle the steaks and lobster tails with a little olive oil and season generously all over with sea salt, black pepper and red pepper flakes. Allow them to rest at room temperature for 20 minutes before grilling.
Add the steaks to the hot grill/griddle and cook on medium-high flame for 3-4 minutes on each side until medium rare. Transfer to a plate and allow the meat to rest for a few minutes for the juices to distribute.
Meanwhile add the lobster tails to the grill and cook them as you would shrimp: quick and on hot flame, about 2 minutes on each side until they curl up and starts turning pink, but still a tiny bit opaque in the center. The lobster shells will also have turned red by now.
Transfer the lobster tails on top of each steak and squeeze some lime or lemon juice over the top. Spoon some of the mango chimichurri sauce all over the top and serve with soba noodles coated in the mango sauce and sprinkled with the roasted or broiled cherry tomatoes.