Sweetheart Steak With Lobster Ceviche
By Traeger Kitchen
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.
Prep Time
35 Min
Cook Time
15 Min
Pellets
Cherry
Ingredients
Number of People Serving
2
Activating this element will cause content on the page to be updated.Units of Measurment:
main
| 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 |
Step
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.
350 ˚F / 177 ˚C
00:05
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.
450 ˚F / 232 ˚C
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.
450 ˚F / 232 ˚C
00:14
8
Serve lobster ceviche over steak. Enjoy!
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