Traeger Kitchen
Sweetheart Steak With Lobster Ceviche
Prep Time
35
Minutes
Cook Time
15
Minutes
Serves
2 - 4
People
Effort
What's this?
Up the ante—and the romance with meat from the land and sea. With a heart-shaped rib-eye and succulent lobster ceviche, your Valentine's weekend is bound to be scrumptious.
Ingredients
20 Ounce (1-1/2 to 2 inch thick) rib-eye steaks
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
1 1/2 Pound Lobster Tail
1 Cup lemon juice
1/3 Cup lime juice
1/2 jalapeño, diced
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.2
Combine Jacobsen Salt, pepper, chocolate, and olive oil in a small bowl. Place on top of cut steak.3
Cut raw lobster tail, remove meat, and chop. In a separate medium bowl, combine the lemon juice, lime juice, and jalapeno.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.5
Remove from grill, then toss with lemon juice, lime juice, and jalapeno.6
When ready to cook, start your Traeger and set the temperature to 450° F and preheat, lid closed, for 10 to 15 minutes.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.8
Serve lobster ceviche over steak. Enjoy!