Sweetheart Steak With Lobster Ceviche

Ingredients

Units of Measurement:

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Steps

• 1

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

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  Ingredients

  • 20 Ounce (1-1/2 to 2 inch thick) rib-eye steaks

• 2

  Combine Jacobsen 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 black pepper

  • 2 Tablespoon Raw Dark Chocolate, finely chopped

  • 1/2 Tablespoon olive oil

• 3

  Cut raw lobster tail, remove meat, and chop. In a separate medium bowl, combine the lemon juice, lime juice, and jalapeno.

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  Ingredients

  • 1 1/2 Pound Lobster Tail

  • 1 Cup lemon juice

  • 1/3 Cup lime juice

  • 1/2 jalapeño, diced

• 4

  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. If you prefer to have fully-cooked meat, grill lobster in shell for 3-5 minutes at 350 degrees F.

  

  Grill: 350 ˚F

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• 5

  Remove from grill, then toss with lemon juice, lime juice, and jalapeno.

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• 6

  When ready to cook, start your Traeger and set the temperature to 450° F and preheat, lid closed, for 10 to 15 minutes.

  

  Grill: 450 ˚F

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• 7

  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. Let rest for 5 minutes.

  

  Grill: 450 ˚F

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• 8

  Serve lobster ceviche over steak. Enjoy!

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