Sweetheart Steak With Lobster Ceviche

Ingredients

Steps

• 1

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

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  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 cut steak.

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  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 raw lobster tail, remove meat and chop.

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  Ingredients

  • 1/2 Pound lobster tail meat, thinly sliced

• 4

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

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  Ingredients

  • 1 Cup fresh squeezed lemon juice

  • 1/3 Cup fresh squeezed lime juice

  • 1/2 jalapeño, diced

• 5

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

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• 6

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

  Grill: 350 ˚F

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• 7

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

  Grill: 350 ˚F

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  Ingredients

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

• 8

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

  Grill: 500 ˚F

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• 9

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

  Grill: 500 ˚F

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• 10

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

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