Grilled Surf and Turf Platter. Strip sirloin steak, lobster tails, little necks and veggies grilled to perfection, then served with herb butter, sea salt and lemons. This celebratory summer platter serves 4-6 guests and is a sure party pleaser!

Thanks to my friends at Northeast Team Beef for sponsoring this post and thanks to you, my readers, for supporting brands that help keep My Cape Cod Kitchen running. As always, all opinions are my own.

Seafood Platters are a summertime must!

Seafood platters … aka seacuterie boards are one of our favorite things to serve for dinner, especially in the summertime. They are great because everyone can choose how much of each item they’d like. And, it’s an opportunity for non-seafood lovers to branch out and try small bites of seafood that they wouldn’t normally order at a restaurant or cook at home.

This seacuterie board takes things up a notch in a couple ways: first, we’ve added a strip sirloin steak to the mix – and who doesn’t love a good steak on the grill?!! And second, all the items are grilled, making this a pretty easy platter for serving up with little clean up. Add some crusty bread and you have yourself a ridiculously delicious summer meal. This surf and turf menu has SO much flavor – in fact, it’s one of our favorite meals of the summer. And everything is seasoned minimally – it’s all about the good quality ingredients combined with fresh summer herbs.

You know what this platter would be perfect for? Grilling up after running (or watching) the ASICS Falmouth Road Race – after all, it’s a celebratory platter … just check out that steak and lobster! We are just a few short days away from race and I am excited, nervous and stalking the weather channel hoping for a break in this ridiculous heat and humidity (that’s not gonna happen!). I can’t think of a better way to celebrate a great race than to serve up surf and turf.

If you’d like to explore more about seafood boards, check out this post all about how to make a seacuterie board. And don’t miss these boards:

• Lobster BLT Board
• Spring Seacuterie Board

 

The platter is perfect as a refueling post-race dinner because it’s packed with protein (from the steak, clams and lobster), providing the amino acids necessary for building and replenishing muscles. In fact, research shows that exercise is more effective when paired with a higher-protein diet. This platter is also loaded with veggies (tons of vitamins, minerals and antioxidants) and carbs (those baguette chunks!!), essential for replenishing those lost glycogen stores from pounding the pavement.

Beyond the protein and carbs, this surf and turf platter is packed with many additional nutrition benefits.

Nutrition Highlights:

• BEEF: provides an excellent source of Vitamin B12, B6, zinc and selenium and a good source of iron.
• CLAMS: provides an excellent source of iron, B12, selenium, manganese, copper, phosphorous and more. Clams also contain heart smart omega 3 fatty acids.
• BROCCOLI: provides an excellent source of Vitamin K, Vitamin C, folate, fiber and more.

 

What do you need to make this grilled surf and turf menu?

• Steak – use whichever cut you like, we used a strip sirloin steak
• Lobster tails – fresh or frozen (thawed, if frozen)
• Littleneck clams
• Broccoli florets
• Red onion
• Lemon
• Extra virgin olive oil
• Fresh basil
• Fresh cilantro
• Fresh parsley
• Salted butter

How do you make this steak and seafood platter?

1. Sprinkle meat with salt and freshly ground pepper on all sides and let sit for at least 30 minutes to come to room temperature.
2. Make compound butter by combining butter, herbs and kosher salt.
3. Preheat grill to high heat. Clean and oil grates.
4. Cut lobster tails in half and brush lightly with olive oil.
5. Rinse clams and discard any that are cracked or damaged, as they are likely dead. If any clams are open, gently tap them – if they close keep them. If they stay open, toss them.
6. Toss broccoli, red onion and lemon halves with olive oil.
7. Place steak onto the grill and reduce heat to medium high. Grill until desired doneness, flipping halfway through cooking time. USDA Food Safety states that steaks should be cooked to a minimum of 145F with a 3 min rest, as measured with a meat thermometer in the thickest part of the steak, away from the bone or fat. Just before (or just after) removing from the grill top with compound butter. Be careful, if you’re doing it on the grill, it could cause flare-ups.
8. Place veggies, lemon halves, lobster tails and clams on the grill. You can do this prior to removing the steak from the grill, if you have room. Flip the veggies after about 5 minutes and remove them and the lemon halves once lightly charred. No need to flip the lobster tails or clams. Just prior to removing from the grill, place a small amount of compound butter on the lobster tails. Remove lobster tails once the meat turns from translucent to opaque. Remove the clams after they’ve opened, being careful not to spill their liquor. If any don’t open, discard them.
9. Slice steak against the grain and place on a serving platter. Place clams on the serving platter and drizzle with melted compound butter and a squeeze of lemon. Place lobster tails, veggies and lemon halves on the platter. Sprinkle with sea salt.
10. Serve with compound butter and hunks of baguette.

Recipe Tips and Tricks:

• Do not skip the step of salting the meat and bringing it to room temperature prior to grilling.
• Don’t have broccoli? Try peppers, zucchini or summer squash.
• If you don’t have parsley, basil and cilantro on hand, feel free to use any combination of herbs and omit any you don’t have on hand.
• Not a fan of lobster? Feel free to sub in scallops or shrimp – or just double the clams.

Here’s the full surf and turf recipe:

Looking for more surf and turf ideas?

• Scallop and Steak Kabobs
• Surf and Turf Valentine’s Day menu
• Scallops with Bacon

PIN this seafood platter for later: