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.
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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.
Combine Jacobsen Salt, pepper, chocolate, and olive oil in a small bowl. Place on top of cut steak.
Cut raw lobster tail, remove meat, and chop. In a separate medium bowl, combine the lemon juice, lime juice, and jalapeno.
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.
Remove from grill, then toss with lemon juice, lime juice, and jalapeno.
When ready to cook, start your Traeger and set the temperature to 450° F and preheat, lid closed, for 10 to 15 minutes.
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.
Serve lobster ceviche over steak. Enjoy!
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