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Smoked Steak & Lobster Sando
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Smoked Steak & Lobster Sando

Smoked Steak & Lobster Sando

Steak & Lobster - good. But smoked steak & lobster, in a sandwich, with chimichurri - insane.

Ingredients

  • Chimichurri, recipe here
  • One 2-3 pound trip tip
  • Neutral oil
  • Kosher salt & pepper
  • Lobster tails, 6-8 ounces each would be great
  • Baguette
  • Mayo

Directions

  1. Make the chimichurri, and set aside - can be made even a couple days in advance
  2. Preheat smoker to 275 degrees, and remove steak & lobster tails from refrigerator
  3. Lightly oil tri tip, then season well with salt & pepper
  4. Using good kitchen shear, put the tip of them below the shell but above the meat and cut shell down the middle towards the tail - but not through the tail
  5. Then carefully pull lobster meat out (keeping it still attached) and lay on top of shell - see video here, and brush tails well with chimichurri
  6. Smoke steak and tails until steak is 130 degrees, and tails are 135-140
  7. Sear steak in a very hot pan with a little oil, until beautifully colored, about a minute a side
  8. Remove, and slice thinly against the grain
  9. Slice lobster into slightly thicker pieces
  10. Toast bread and build: bottom baguette, a layer of mayo, a thick layer of steak, the lobster, more chimichurri and finally the top baguette

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