Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Greek Style Grilled Lobster Tails and Steak Platter https://www.metro.ca/userfiles/image/recipes/greek_style_grilled_lobster_tails_steak_platter_11312.jpg PT07M PT15M PT22M
For the Greek chimichurri Butter:In a small bowl add the softened butter and mix it well with the rest of the ingredients. Keep the butter room temp if using right away or store in the fridge for up to one week.To prepare steaks:Season the steaks all over with salt pepper and dried oregano.To prepare lobster tails:Use kitchen shears or a very sharp knife, cut the lobster tail right down the center. (Or to butterfly cut the lobster shells down the center to the base, stopping before cutting through the base. Using a spoon or fingers to gently separate the lobster from the shell. Open the shell a little bit, grab the meat and pull it up and over the shell, squeezing the shell back together and letting the meat rest on top of the seam. Make a shallow cut along the center of the meat and layer it over the sides of the shell.) Use 2 tbsp of Greek chimichruri butter and bush it all over the lobster flesh. Saving the rest for basting while on the grill and for serving.Heat a grill, grill pan or cast-iron skillet over medium/high heat. Once hot, place the steaks on the grates, cook until desired doneness, about 5-8 minutes (depending on thickness) for medium-rare, per side.About 5 minutes before the steaks are done cooking, place the lobster, flesh side down on the hot grill (or pan), cook for about 5 minutes and then flip the tails over and spread another 1 tbsp the Greek Style chimichurri butter over the tails. Continue cooking for another 3-5 minutes or until the shells are bright red and temperature reads approx. 140 degrees F. Remove both the steak and tails from the heat.Let steak rest 5 min before slicing and then slice and serve on a platter, add a good dollop of the chimichurri butter to them and the lobster tails.Enjoy served you with some Greek salad, Greek potato salad grilled lemons and grilled bread and extra chimichurri butter.TIP| How to perfectly grill steak.Remove steaks from the refrigerator at least 30 minutes before cooking (no more than an hour).Season steaks with the rub of your choice on both sides. I used salt, pepper ad oregano for these ones.Clean your grill grates before cooking on it.Preheat your grill Set your grill to medium-high and make sure grates are well greased or if you are using grill pan that it is also well greased.Place steaks on the grill and cook over direct heat for 4-5 minutes on each side for medium rare depending on the thickness of your steak. Use a meat thermometer to cook the steaks the way you like them. Here are the temperatures you should keep in mind: 120°F = Rare 130°F = Medium rare 140°F = Medium 160°F = Well doneRemove steaks from grill Let steaks rest for five minutes. The juices will redistribute throughout the meat, producing tender, juicy results.Source: Metro
4
4 3 5 3
14 oz (400 g) rib steak or 2 Angus Cap Off Rib Steak 4 oz (113 g) lobster tails or 4 frozen rock lobster tails 1/2 teaspoon (2,5 ml) dried oregano To taste salt and pepper For the Greek chimichurri butter 1/2 cup (125 ml) Irresistibles herb and garlic butter at room temperature 2 teaspoon (10 ml) lemon juice 1/2 teaspoon (2,5 ml) lemon zest 1/4 cup (60 ml) chopped fresh parsley 1 teaspoon (5 ml) salt and pepper 1 tablespoon (15 ml) chopped fresh oregano 2 tablespoon (30 ml) mint 1/2 teaspoon (2,5 ml) chili powder optional
Greek Style Grilled Lobster Tails and Steak Platter

Greek Style Grilled Lobster Tails and Steak Platter

Rate this recipe
3 Votes
4
Main course
0:07
Preparation
0:15
COOKING
0:22
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 14 oz
    (400 g)
    rib steak or 2 Angus Cap Off Rib Steak
    You might like:

    Flyer Deals  (2)
    STORE MADE HOMESTYLE MEATLOAF OR MEATBALLS

    STORE MADE HOMESTYLE MEATLOAF OR MEATBALLS

    $5.99 /lb

    SELECTED VARIETIES


    STORE MADE HOMESTYLE MEATLOAF OR MEATBALLS

    STORE MADE HOMESTYLE MEATLOAF OR MEATBALLS

    $5.99 /lb

    SELECTED VARIETIES


  • 4 oz
    (113 g)
    lobster tails or 4 frozen rock lobster tails
    You might like:

    Flyer Deals  (3)
    ROCK HARBOUR CANADIAN LOBSTER CLAWS & ARMS

    ROCK HARBOUR CANADIAN LOBSTER CLAWS & ARMS

    $19.99 ea.

    FROZEN, 454 g


    FRESH ATLANTIC SALMON FILLETS OR IRRESISTIBLES PACIFIC WHITE COOKED SHRIMP RING

    FRESH ATLANTIC SALMON FILLETS OR IRRESISTIBLES PACIFIC WHITE COOKED SHRIMP RING

    $10.99 ea. or /lb

    FAMILY PACK, MIN 900 g or 312 g, FROZEN,


    FRESH ATLANTIC SALMON FILLETS OR IRRESISTIBLES PACIFIC WHITE COOKED SHRIMP RING

    FRESH ATLANTIC SALMON FILLETS OR IRRESISTIBLES PACIFIC WHITE COOKED SHRIMP RING

    $10.99 ea. or /lb

    FAMILY PACK, MIN 900 g or 312 g, FROZEN,


  • 1/2 teaspoon
    (2,5 ml)
    dried oregano
  • To taste
    salt and pepper

  • For the Greek chimichurri butter
  • 1/2 cup
    (125 ml)
    Irresistibles herb and garlic butter at room temperature
  • 2 teaspoon
    (10 ml)
    lemon juice
  • 1/2 teaspoon
    (2,5 ml)
    lemon zest
    You might like:

    Flyer Deals  (2)
    LEMONS OR BLUEBERRIES

    LEMONS OR BLUEBERRIES

    $4.99 ea.

    2 lb, PRODUCT OF ARGENTINA OR SOUTH AFRICA or PINT, PRODUCT OF PERU No. 1 GRADE


    LEMONS OR BLUEBERRIES

    LEMONS OR BLUEBERRIES

    $4.99 ea.

    2 lb, PRODUCT OF ARGENTINA OR SOUTH AFRICA or PINT, PRODUCT OF PERU No. 1 GRADE


  • 1/4 cup
    (60 ml)
    chopped fresh parsley
  • 1 teaspoon
    (5 ml)
    salt and pepper
  • 1 tablespoon
    (15 ml)
    chopped fresh oregano
  • 2 tablespoon
    (30 ml)
    mint
  • 1/2 teaspoon
    (2,5 ml)
    chili powder optional
Imprimer ma sélection

Preparation

For the Greek chimichurri Butter:

In a small bowl add the softened butter and mix it well with the rest of the ingredients. Keep the butter room temp if using right away or store in the fridge for up to one week.

To prepare steaks:

Season the steaks all over with salt pepper and dried oregano.

To prepare lobster tails:

Use kitchen shears or a very sharp knife, cut the lobster tail right down the center. (Or to butterfly cut the lobster shells down the center to the base, stopping before cutting through the base. Using a spoon or fingers to gently separate the lobster from the shell. Open the shell a little bit, grab the meat and pull it up and over the shell, squeezing the shell back together and letting the meat rest on top of the seam. Make a shallow cut along the center of the meat and layer it over the sides of the shell.) Use 2 tbsp of Greek chimichruri butter and bush it all over the lobster flesh. Saving the rest for basting while on the grill and for serving.

Heat a grill, grill pan or cast-iron skillet over medium/high heat. Once hot, place the steaks on the grates, cook until desired doneness, about 5-8 minutes (depending on thickness) for medium-rare, per side.

About 5 minutes before the steaks are done cooking, place the lobster, flesh side down on the hot grill (or pan), cook for about 5 minutes and then flip the tails over and spread another 1 tbsp the Greek Style chimichurri butter over the tails. Continue cooking for another 3-5 minutes or until the shells are bright red and temperature reads approx. 140 degrees F. Remove both the steak and tails from the heat.

Let steak rest 5 min before slicing and then slice and serve on a platter, add a good dollop of the chimichurri butter to them and the lobster tails.

Enjoy served you with some Greek salad, Greek potato salad grilled lemons and grilled bread and extra chimichurri butter.

TIP| How to perfectly grill steak.

Remove steaks from the refrigerator at least 30 minutes before cooking (no more than an hour).

Season steaks with the rub of your choice on both sides. I used salt, pepper ad oregano for these ones.

Clean your grill grates before cooking on it.

Preheat your grill Set your grill to medium-high and make sure grates are well greased or if you are using grill pan that it is also well greased.

Place steaks on the grill and cook over direct heat for 4-5 minutes on each side for medium rare depending on the thickness of your steak. Use a meat thermometer to cook the steaks the way you like them. Here are the temperatures you should keep in mind: 120°F = Rare 130°F = Medium rare 140°F = Medium 160°F = Well done

Remove steaks from grill Let steaks rest for five minutes. The juices will redistribute throughout the meat, producing tender, juicy results.

Source: Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.