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Prep time
5 minutes
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Cook time
35 minutes
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Serves
2
Author Notes
When you pair the rich umami from a chargrilled steak, with the voluptuous taste of buttery lobster, you’re left with a real summertime winner. —Scout
Ingredients
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8-16 ounces
Bone-in steak of your choice
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1
tin of Scout lobster
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2 cups
mixed seasonal veggies (asparagus, zucchini, tomatoes, endive)
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50/50
toasted fennel seed and peppercorns to taste
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salt to taste
Directions
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Season your steak with salt and toasted fennel pepper.
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Heat one side of your grill to high and sear the steak on either side for approximately 7-10 minutes depending on thickness and your desired doneness. Remove and let the steak rest.
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Place a tin of Scout Lobster on the warm, unheated side of the grill and let it slowly come up to the same temperature as the resting steak.
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While the steak is resting, grill some of your favourite seasonal vegetables and season with a bit of olive oil, salt and more fennel pepper.
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Place the grilled vegetables on a platter, slice the steak into slices and garnish with the whole tin of Scout Lobster. Use it’s butter as your sauce.
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