Go Back
+ servings
Mango Chimichurri Surf & Turf
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Entree
Cuisine: Latin
Servings: 2
Author: Florentina
  • 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
For the Mango Chimichurri Sauce
  • 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
  1. 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.
  2. 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.
  3. Heat up the grill to high heat or preheat a cast iron griddle to medium high flame.
  4. 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.
  5. 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.
  6. 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.
  7. 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.