Surf and Turf Salad With Chimichurri Inspired Dressing! | The Neighbors Kitchen

Surf and turf is one of my absolute favorite combinations! Over time I have created this version of surf and turf salad with a chimichurri inspired dressing. This is perfect for lunch or makes a great sharable! I like to cook my tri-tip and lobster on the pellet smoker for an added layer of flavor, but you can easily change that up for any device you may have! Check it out:

Grocery List:

1 Small to medium beef tri-tip (24oz used in video)
*you could substitute this with a chuck roast if the tri-tip is not available
2 Lobster tails, fresh or frozen (frozen used in video, because I live in Ohio)
*you could substitute this easily with shrimp or tilapia
1 Bunch of parsley
1 Bunch of oregano
Olive oil
Red wine vinegar
*you can use your favorite vinegar as an alternative
1 Lemon
*or lemon juice
Sour cream
Mayonnaise
Seasoned rice vinegar
Your favorite leafy greens! (Arugula used in video)
Cucumber
Salt and pepper (this truly counts as one ingredient)
Crushed red pepper

Dry Brining the Tri-tip:

1) Mix ratio of 2:1 course kosher salt to black pepper
2) Pat beef dry with paper towel
3) Sprinkle salt and pepper liberally over the entire cut
4) Place on drying rack in pan in the fridge for no less than 1 hour and no more than 24
5) Take out of fridge 1 hour before cooking

Chimichurri:

1) Chop the leaves of the parsley, separating the bottom leafless stems
2) Pull the leaves off the stems of the oregano
3) In a food processor or blender, put in about 2 tbsp olive oil and 2 tbsp red wine vinegar
4) Put in parsley and oregano, you can do this in "batches" if the bigger leaves run you out of space
5) Once processed to a paste-like consistency, squeeze in the juice from 1 lemon (or a couple splashes of lemon juice)
6) Add salt and pepper to taste, about 3 pinches of the same blend used on the tri-tip
7) Add crushed red pepper flakes, use between 1 and 3 shakes depending on your tolerance for heat

Lobster (or alternative, if you choose!):

1) Prepare lobster tails by thawing, and take out of shell if not purchased that way
2) Spread the chimichurri on the top, being sure to not use all your chimichurri!

Cooking the mea!:

1) Preheat smoker 275
*if you'd like to use a grill or oven set to 350 and make sure to cook to temps below
2) Place beef in about 15-20 minutes before your lobster tails
*if you use an alternative to lobster you will likely want to cook that in a pan
3) Place in lobster tails, chimichurri seasoned side up
4) Cook beef to 135 internal temp
5) Cook lobster to 145 internal temp
6) Allow to rest before cutting

Chimichurri inspired salad dressing:

1) In a mixing bowl, place the rest of your chimichurri
2) Add in equal parts sour cream and mayonnaise (about 1/4 cup each)
3) Add salt and pepper to taste (roughly another 2 pinches)
4) Stir until all the ingredients are spread out evenly
5) Stir in seasoned rice vinegar (this is the recommended vinegar as the sweet in it will REALLY compliment the heat)
6) Place in bowl or bottle to serve with later

Presentation and Serving!

1) Select your bowl of choice and make a bed of your chosen leafy greens
2) Slice your cucumber removing or leaving as much or as little skin as you like and place in bowl
3) Cut your beef and seafood in to manageable bite size chunks so the salad can be eaten easily without a knife
4) Place your beef on the greens
5) Add your seafood
6) Cover in your chimichurri inspired dressing
7) Enjoy!

Thank you for watching!

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