Sweetheart Steak with Lobster Ceviche

Steps

• 1

  For the Sweetheart Steak: Draw a large heart on a piece of cardboard, shaped to the size of the meat selected. Cut out the cardboard heart shape, then trim the meat into the heart shape.

  Ingredients

  • 1  (20 oz) boneless strip steak or rib steak, butterflied into heart shape

• 2

  Combine salt, pepper, chocolate, and olive oil in a small bowl. Place on top of the cut steak.

  Ingredients

  • 2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 2 Teaspoon freshly cracked black pepper

  • 2 Tablespoon finely chopped raw dark chocolate

  • 1/2 Tablespoon Olive oil

• 3

  Cut the raw lobster tail, remove meat, and chop.

  Ingredients

  • 1/2 Pound lobster tail meat, thinly sliced

• 4

  In a separate medium bowl, combine the lemon juice, lime juice, and jalapeño.

  Ingredients

  • 1 Cup freshly squeezed lemon juice

  • 1/3 Cup fresh squeezed lime juice

  • 1/2  fresh jalapeño peppers, seeded and finely diced

• 5

  Toss in the lobster meat; ensure it is completely submerged in the liquid. Let the lobster soak for 30 minutes. The citric acid actually cooks the lobster meat.

• 6

  When ready to cook, set temperature to 350°F and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 7

  If you prefer to have fully-cooked meat, grill the lobster in the shell for 3 to 5 minutes at 350°F. Remove from the grill, then toss with lemon juice, lime juice, jalapeño, and cilantro (optional).

  350 ˚F / 177 ˚C

  Ingredients

  • 1/2 Bunch cilantro leaves, chopped (optional)

• 8

  Increase the Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

  500 ˚F / 260 ˚C

• 9

  Place the steak directly on the grill grate and cook for 5 to 7 minutes per side, or until you’ve reached the desired doneness. Remove from grill.

  500 ˚F / 260 ˚C

• 10

  Let rest for 5 minutes. Serve lobster ceviche over steak. Enjoy!