Grilled Surf and Turf
By: Anonymous
Published: Monday, November 30, 2009 - 3:24pm

Ingredients




2 4 oz beef, tenderloin, steak
3 green onion, roughly, chopped
2 teaspoons finely chopped fresh rosemary
1/4 cup coarsely chopped parsley
black pepper, to taste
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon minced garlic
Surf
2 rock lobster, tails, shells, removed, split lengthwise, (1 1 stalk lemongrass, outer, stalks, removed, sliced into thin rings
2 tablespoons fresh summer savory, finely chopped
1 tablespoon shallot, finely chopped
1 tablespoon Hoisin sauce
black pepper
1 tablespoon minced garlic
1 tablespoon olive oil
1 tablespoon rice wine vinegar
4 wooden skewers, soaked in water, for an hour

Preparation

1 In a large bowl combine vinegar, oil, parsley,green onions, garlic, rosemary, and black pepper. Add steak coat well with marinade, cover bowl with plastic wrap and refrigerate for at least 3 hours or overnight. 2 Surf:In a large bowl, whisk together oil, vinegar, Hoisin sauce, lemon grass, savory, and shallots. Add black pepper to taste. Add lobster tails, making sure all surfaces are well coated with marinade and marinade for 30 - 60 minutes. . Do not marinade for longer than 1 hour or acid in marinade will start to cook tender lobster flesh.. Carefully thread each lobster tail half on a skewer. Cover and refrigerate until ready to grill. 3 Grilling the surf and turf:Prepare grill and preheat to medium high. Brush excess marinade off steak and grill until desired degree of doneness is reached. Remove from grill and let rest for 5 to 10 minutes. . As soon as steak is off grill, place lobster on grill, and cook for about 1 1/2 minutes on each side, or until grill marks appear. Place 2 skewers on plate with each steak, and serve immediately.