
How To Make Surf and Turf Steak Roll Up
Enjoy a filling bite of these surf and turf steak roll up for dinner tonight! It’s loaded with lobster meat and topped with a creamy white sauce.
Serves:
Ingredients
- 2tbspkosher salt,divided
- 3lblobster
- 4ozcream cheese,room temperature
- 1½tspfreshly ground black pepper
- 1lbflank steak
- 1tbspolive oil
For Cream Sauce:
- 2tbspunsalted butter
- 3garlic cloves,minced
- ½cupdry white wine
- 1cupheavy cream
- 1tspkosher salt
- ½tspfreshly ground black pepper
- ¼cupfresh parsley,finely chopped, plus more for garnish
Equipments
-
Toothpick
Instructions
-
Preheat the oven to 375 degrees F (190 degrees C).
-
Add 1 tablespoon of salt to a large pot of water, then bring to a boil over high heat.
-
Once the water is boiling, add the lobsters, heads first, leaving the rubber bands on the claws.
-
Once the water returns to a boil, boil the lobsters for 10 minutes.
-
Use tongs to remove the lobsters and transfer to a cutting board. Let cool for 5 to 10 minutes.
-
Use scissors to snip off the rubber bands of the claws.
-
With one hand, hold the body of the lobster, and with the other hold the tail.
-
Use hands to twist the tail off and remove it from the body. Twist the claws off where the leg and body meet.
-
Use a pair of kitchen shears to make an incision at the top of the tail, then snip through to the base.
-
Snap the shell back and remove the tail meat.
-
Twist the legs at the joints to separate from the claws.
-
Use kitchen shears to cut through the shells and remove the leg and claw meat.
-
Roughly chop the lobster meat, then add to a medium bowl, along with the cream cheese, 1 teaspoon of salt, and ½ teaspoon of pepper. Use a rubber spatula to mix well.
-
Lay a piece of plastic wrap over a cutting board.
-
Pat the flank steak dry with paper towels, then place them on the plastic wrap and cover with another sheet.
-
Use a meat mallet to pound out to ¼-inch thick.
-
Remove the plastic wrap, then season the steak on both sides with the remaining 2 teaspoons of salt and teaspoon of pepper.
-
Spread the lobster mixture in an even layer over the steak.
-
Starting from the short end, gently roll the steak into a log shape. Secure the roll with toothpicks.
-
Heat the olive oil in a large cast-iron or stainless steel pan over medium-high heat.
-
When the oil begins to shimmer, add the steak roll and cook for 3 to 4 minutes on one side, until browned.
-
Using 2 sets of tongs, gently turn the roll over and sear on the other side for 3 to 4 minutes, until browned.
-
Transfer the pan to the oven and roast for 27 to 30 minutes, until the internal temperature of the steak reaches 145 degrees F (63 degrees C).
-
Remove the steak roll from the pan and transfer to a cutting board. Let rest for 10 minutes.
Cream Sauce:
-
In a large pan, melt the butter over medium-high heat.
-
Add the garlic and stir for 30 seconds, until fragrant.
-
Add the white wine and cook for 3 minutes, until reduced by half.
-
Add the heavy cream, salt, and pepper, and cook for 7 minutes, whisking frequently, until slightly thickened and reduced by half.
-
Add the parsley and whisk to combine.
-
Remove the toothpicks from the steak roll, then slice the roll into 1-inch thick pieces.
-
Transfer to a platter, pour the cream sauce on top, then garnish with more parsley.
-
Serve, and enjoy!
Nutrition
- Calories:Â 863.73kcal
- Fat:Â 52.89g
- Saturated Fat:Â 27.83g
- Trans Fat:Â 0.27g
- Monounsaturated Fat:Â 17.36g
- Polyunsaturated Fat:Â 3.20g
- Carbohydrates:Â 5.30g
- Fiber:Â 0.46g
- Sugar:Â 2.92g
- Protein:Â 83.62g
- Cholesterol:Â 637.12mg
- Sodium:Â 1631.37mg
- Calcium:Â 401.56mg
- Potassium:Â 1206.04mg
- Iron:Â 3.25mg
- Vitamin A: 416.37µg
- Vitamin C:Â 6.05mg
Have your own special recipe to share? Submit Your Recipe Today!