Lobster & Steak Tacos
Lobster & Steak Tacos
Ingredients
For the Chimichurri Sauce
- 1/2 cup fresh parsley
- 1/4 cup fresh cilantro
- 1 tablespoon red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic, cloves
- 1/4 cup olive oil
For the Steak Marinade & Cooking
- 1 pound steak, such as flank, skirt, or sirloin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1 tablespoon olive oil
For the Lobster Cooking
- 2 lobster tails, about 4 ounces each
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, as needed
For the Corn Salad
- 1/2 cup corn, canned or fresh, drained if canned
- 1/4 cup red onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juice of
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For the Spicy Mayo
- 1 tablespoon mayonnaise
- 2 teaspoons sriracha
For Taco Assembly
- 8 tortillas, flour or corn, small street taco size
- 1/2 avocado, sliced or diced
Instructions
- 1
Prepare the Chimichurri Sauce: Add the fresh parsley, fresh cilantro, red wine vinegar, red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic cloves to a food processor. Pulse the ingredients until finely chopped. Slowly pour in 1/4 cup of olive oil while the food processor is running until the sauce is well combined. Set aside.
⏱️ 5 min
- 2
Prepare the Steak: Season the steak generously on all sides with 1 teaspoon chili powder, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, and additional salt and black pepper to taste.
⏱️ 3 min
- 3
Cook the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the seasoned steak and sear for 3-4 minutes per side for medium-rare, or until your desired doneness is reached. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing against the grain.
⏱️ 10 min
- 4
Cook the Lobster: While the steak is resting, melt 1 tablespoon of butter in the same skillet used for the steak over medium heat. Season the lobster tails with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and black pepper to taste. Add the seasoned lobster tails to the skillet and cook for 2-3 minutes per side, or until cooked through and opaque. Remove from skillet and chop into bite-sized pieces.
⏱️ 7 min
- 5
Prepare the Corn Salad: In a medium bowl, combine 1/2 cup of corn, 1/4 cup of chopped red onion, and 1/4 cup of chopped fresh cilantro. Squeeze the juice of 1 lime over the mixture. Season with salt and black pepper to taste. Mix well and set aside.
⏱️ 5 min
- 6
Prepare the Spicy Mayo: In a small bowl, combine 1 tablespoon of mayonnaise and 2 teaspoons of sriracha. Mix until smooth.
⏱️ 2 min
- 7
Assemble the Tacos: Warm the tortillas according to package directions. Spread a thin layer of spicy mayo on the bottom of each warm tortilla. Add a spoonful of the corn salad, then layer with sliced steak and chopped lobster. Top with a drizzle of chimichurri sauce and a few slices of avocado. Serve immediately.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Lobster & Steak Tacos
For the Chimichurri Sauce
- 1/2 cup fresh parsley
- 1/4 cup fresh cilantro
- 1 tablespoon red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic, cloves
- 1/4 cup olive oil
For the Steak Marinade & Cooking
- 1 pound steak, such as flank, skirt, or sirloin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1 tablespoon olive oil
For the Lobster Cooking
- 2 lobster tails, about 4 ounces each
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, as needed
- 1/8 teaspoon black pepper, as needed
For the Corn Salad
- 1/2 cup corn, canned or fresh, drained if canned
- 1/4 cup red onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juice of
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For the Spicy Mayo
- 1 tablespoon mayonnaise
- 2 teaspoons sriracha
For Taco Assembly
- 8 tortillas, flour or corn, small street taco size
- 1/2 avocado, sliced or diced
Instructions
- 1
Prepare the Chimichurri Sauce: Add the fresh parsley, fresh cilantro, red wine vinegar, red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic cloves to a food processor. Pulse the ingredients until finely chopped. Slowly pour in 1/4 cup of olive oil while the food processor is running until the sauce is well combined. Set aside.
⏱️ 5 min - 2
Prepare the Steak: Season the steak generously on all sides with 1 teaspoon chili powder, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, and additional salt and black pepper to taste.
⏱️ 3 min - 3
Cook the Steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the seasoned steak and sear for 3-4 minutes per side for medium-rare, or until your desired doneness is reached. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing against the grain.
⏱️ 10 min - 4
Cook the Lobster: While the steak is resting, melt 1 tablespoon of butter in the same skillet used for the steak over medium heat. Season the lobster tails with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and black pepper to taste. Add the seasoned lobster tails to the skillet and cook for 2-3 minutes per side, or until cooked through and opaque. Remove from skillet and chop into bite-sized pieces.
⏱️ 7 min - 5
Prepare the Corn Salad: In a medium bowl, combine 1/2 cup of corn, 1/4 cup of chopped red onion, and 1/4 cup of chopped fresh cilantro. Squeeze the juice of 1 lime over the mixture. Season with salt and black pepper to taste. Mix well and set aside.
⏱️ 5 min - 6
Prepare the Spicy Mayo: In a small bowl, combine 1 tablespoon of mayonnaise and 2 teaspoons of sriracha. Mix until smooth.
⏱️ 2 min - 7
Assemble the Tacos: Warm the tortillas according to package directions. Spread a thin layer of spicy mayo on the bottom of each warm tortilla. Add a spoonful of the corn salad, then layer with sliced steak and chopped lobster. Top with a drizzle of chimichurri sauce and a few slices of avocado. Serve immediately.
⏱️ 8 min