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A surf and turf platter on a white table

Surf and Turf Platter

Grilled Surf and Turf Platter. Grilled 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!
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Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 266 kcal

Ingredients
  

  • 16 ounces strip sirloin steak
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 lobster tails
  • 1 teaspoon olive oil divided
  • 24 ounces littleneck clams
  • 2 small heads broccoli cut into spears
  • 1 red onion cut into chunks
  • 1 lemon halved

For the compound butter

  • 6 tablespoons unsalted butter softened
  • 1/4 cup cilantro chopped
  • 14 cup basil chopped
  • 1/4 cup parsley chopped
  • 1/4 teaspoon kosher salt

For serving (optional)

  • Sea salt
  • Fresh herbs
  • Baguette

Instructions
 

  • Sprinkle meat liberally with salt and freshly ground pepper on all sides and let sit for at least 30 minutes to come to room temperature. 
    Make compound butter by combining butter, herbs and kosher salt. 
    Preheat grill to high heat. Clean and oil grates well – the oil will prevent the items from sticking.
    Cut lobster tails in half and brush lightly with ½ teaspoon olive oil. 
  • 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.
    Toss broccoli, red onion and 1 halved lemon with remaining olive oil. 
  • 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. Just before (or just after) removing from the grill top with about a tablespoon of compound butter. Be careful, if you’re doing it on the grill, it could cause flare-ups. 
  • Place veggies, lemon halves, lobster tails and clams on the grill – you can do this while the steak is cooking if you have space. Flip the veggies after about 5 minutes and grill the veggies and lemon until lightly charred. No need to flip the lobster tails or clams. Just prior to removing from the grill, place a smear of compound butter on the lobster tails. Remove the clams after they’ve opened, being careful not to spill their liquor. If any don’t open, discard them. 
  • Slice steak against the grain and place on a serving platter. Melt about two tablespoons of compound butter in the microwave in a small microwave safe dish. Place clams on the serving platter and drizzle with the melted butter. Place lobster tails, veggies and lemon halves on the platter. Sprinkle with sea salt and fresh herbs. 
  • Serve with remaining compound butter and hunks of baguette.

Nutrition

Calories: 266kcalCarbohydrates: 6gProtein: 25gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 108mgSodium: 342mgPotassium: 548mgFiber: 2gSugar: 1gVitamin A: 3618IUVitamin C: 25mgCalcium: 161mgIron: 4mg
Keyword Surf and Turf Platter
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