Chef Matt King’s Grilled Surf & Turf with Chimichurri
The ultimate summer grilling recipe from Chef Matt King at Legal Sea Foods to wow your friends and family!
PREP TIME: 25 minutes
COOK TIME: 15-20 minutes
LEVEL: Easy
Ingredients
- Legal Sea Foods Shop Surf & Turf box – Filet Mignon & Lobster Tail Combo: Purchase Here
- Kosher salt & freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp melted butter
- Lemon wedges, for serving
For the Chimichurri
- 1 cup flat-leaf parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- 4 tbsp fresh oregano (or 2 tbsp dried)
- 6 cloves garlic, finely minced
- 1 tsp crushed red pepper flakes
- 1 cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tbsp lemon juice
- Kosher salt & black pepper to taste
Method of Preparation
1. Make the Chimichurri (Can be made in advance)
- In a small bowl, whisk together parsley, cilantro, oregano, garlic, red pepper flakes, red wine vinegar, lemon juice, and olive oil.
- Season with salt and pepper to taste.
- Let it sit at room temperature for at least 15 minutes to allow the flavors to meld. (Refrigerate if making ahead, then bring to room temp before serving.)
2. Prepare the Grill
- Preheat your grill to medium-high heat (about 450–500°F).
- Clean and oil the grates.
3. Grill the Filet Mignon
- Pat steaks dry, rub with olive oil, and season generously with salt and pepper.
- Sear over direct heat for 4–5 minutes per side for medium-rare (125–130°F internal), depending on thickness.
- Let steaks rest for 5 minutes
4. Grill the Lobster Tails
- Using kitchen shears, cut down the top of the lobster shell to expose the meat. Gently pull the meat above the shell while keeping it attached at the base.
- Brush melted butter over the lobster meat.
- Grill lobster tails meat-side down for 3–4 minutes, then flip and grill shell-side down for another 3–5 minutes until the meat is opaque and firm (internal temp: 140–145°F).
- Baste with more butter during cooking.
5. Serve
- Plate each filet mignon with a grilled lobster tail.
- Spoon chimichurri generously over the steak and a light drizzle over the lobster if desired.
- Serve with lemon wedges, grilled asparagus, or your favorite summer side.
Chef Matt’s Tip:
Don’t forget to pair with a glass of buttery Chardonnay or a bold Cabernet Sauvignon to complement the filet and lobster perfectly!
