Cooking with Cathy: No Mess Surf -N- Turf

By: By: Chef Cathy Zeis Email
By: By: Chef Cathy Zeis Email

2 bone in rib eye steaks
2 lobster tails
6-8 small red potatoes, halved
1 small yellow squash, sliced
1 small zucchini squash, sliced
1 small yellow onion, sliced
1/2 cup Italian dressing
4 TBS. extra virgin olive oil
1 tsp. garlic powder
1 tsp. lemon pepper
1 tsp. cayenne pepper
2 TBS. lemon juice
Foil

Using 1/2 the spices, season one side of each steak and grill over a hot grill until desired doneness. Place a large sheet of foil onto a flat surface and cover the foil with 1 TBS. of olive oil. Add all vegetables and place lobster tails on top. Sprinkle with remaining spices, olive oil, and lemon juice. Fold up sides of the foil like a boat. Add another large piece of foil onto the vegetables and cover tightly. Place onto hot grill and cook for 15 minutes. *If you prefer, cook vegetables and lobster in a 375 degree oven for 20 minutes.

*Tip: Putting the potatoes into the microwave for 1 minutes helps tenderize the potatoes before going on the grill. Make sure you pierce the potatoes with a fork before cooking in the microwave or they will explode!


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