Steak and Lobster with Spicy Roasted Garlic Chimichurri Butter.

[nverland]

Steak and Lobster with Spicy Roasted Garlic Chimichurri Butter.
Prep time: 10 MINUTES cook time: 15 MINUTES total time: 25 MINUTES yields: SERVES 2 WITH EXTRA CHIMICHURRI BUTTER

Ingredients

2 lobster tails
2 bone-in ribeye steaks
Salt and pepper, to taste
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon brown sugar
1 garlic clove, minced
1/4 teaspoon cayenne pepper
Olive oil, for cooking

Spicy Garlic Chimichurri Butter
1 small head roasted garlic, mashed (or 2 cloves grated garlic)*
2 sticks (1 cup) unsalted butter, softened
1 shallot, minced or grated
1 anchovy fillet, finely chopped
1 Fresno chile, seed + chopped
1/2 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh oregano, chopped
2 teaspoons kosher salt

Instructions

To make the Spicy Garlic Chimichurri Butter, add the roasted garlic to a medium bowl and finely mash it with a fork. You can also use a knife to mash the garlic into a paste. To the bowl, add the butter and mix it in with the garlic. Add the shallot, anchovy, Fresno chile, cilantro, parsley, oregano and salt. Mix well. Keep the butter room temp if using right away or store in the fridge for up to 1 week. To make the steak and lobster, combine the paprika, coriander brown sugar, garlic, cayenne and a good pinch of salt and pepper in a bowl. Season the steaks all over with the spices. Use kitchen shears or a very sharp knife, cut the lobster tail right down the center. Rub the flesh of the lobster with olive oil, season with salt + pepper. Heat a grill, grill pan or cast iron skillet over high heat. Once hot, place the steaks on the grates, cook until desired doneness, about 5-8 minutes (depending on thickness) for medium-rare, per side. About five minutes before the steaks are done cooking, place the lobster, flash side down on the hot grill (or pan), cook for about 5 minutes and then flip the tails over and spread the Chimichurri butter over the tails. Continue cooking for another 3-5 minutes or until the shells are bright red. Remove both the steak and tails from the heat. To serve, place the hot steaks on a platter, add a good dollop of the Chimichurri butter and the lobster tails. Serve with French fries and salt.
*To roast the garlic, preheat the oven to 400 degrees F. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Place the cloves onto a piece of tin foil and pour about a teaspoon of olive oil on top. Cover with the foil. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a fork.

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[nverland]

Cauliflower Flatbread

What You'll Need:

1 large cauliflower, cut into chunks
2 cups (8-ounce) fat-free, shredded, mozzarella cheese, divided
2 eggs, lightly beaten
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/8 teaspoon salt (optional)
1/8 teaspoon black pepper
1 1/2 tablespoons pesto sauce

What To Do:

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
Place cauliflower in a microwaveable bowl, cover, and microwave 5 minutes, or until soft; let cool slightly.
Place cauliflower in a food processor or blender and process until it reaches the consistency of mashed potatoes.
In a bowl, combine cauliflower, 1 cup cheese, the eggs, garlic, onion powder, Italian seasoning, salt, and pepper until well mixed. Spread mixture in a 1/2-inch-thick layer on baking sheet. Top with remaining cheese and drizzle with pesto sauce.
Bake 20 to 25 minutes, or until golden. Cut into 4 pieces and serve immediately.
Notes

Top this amazing "flatbread" with thin slices of grape or cherry tomatoes to add a pop of color and a touch of freshness.