Lobster Tails and Top Sirloin with Roasted Garlic and Spicy Chimichurri Butter

Prep time:1 hr 5 min
Total time:1 hr 25 min

Serves 8


1 tbsp Longo’s Paprika

1 tbsp Longo’s Ground Coriander

1/4 tsp each Longo’s Cayenne Pepper, Salt and Pepper

8 beef top sirloin medallions

8 Longo’s Frozen Lobster Tails, thawed and cut through down the centre

Chimichurri Butter

2 large heads garlic

1 cup Longo’s Salted Butter, softened

2 large shallots, minced

3 anchovy fillets, minced

3/4 cup finely chopped fresh cilantro

1/2 cup finely chopped fresh parsley

1/4 cup finely chopped fresh Longo’s Oregano

1 small Thai bird chili, seeded and minced

1 1/2 tsp red wine vinegar

1 tsp each salt and pepper


    Chimichurri Butter
  • Unwrap garlic. Squeeze garlic pulp into bowl, mash well. Mix in butter until well combined. Mix in shallots, anchovies, cilantro, parsley, oregano, chili, vinegar, salt and pepper. Transfer to serving bowl. Wrap well with plastic wrap. (Make-ahead - Butter can be refrigerated for up to 4 days. Bring to room temperature before using.)
  • Stir together paprika, coriander, cayenne, salt and pepper in bowl. Coat both sides of strip loin medallions with spice mixture. Cook in greased grill pan or cast iron skillet set over high heat, turning once, for about 5 minutes per side or until medium-rare. Tent with foil to keep warm.
  • Place lobster tails, flesh side down, on grill pan. Cook for 5 minutes. Flip over, spread some of the butter over tails, cook for about 3 minutes or until shells are bright red.
  • Serve tails alongside meat, adding a dollop of the chimichurri butter to the top of each medallion and with more butter handy, melted or at room temperature. Reserve any remaining butter for another use.

Nutritional Information

Per serving: 640 calories
  • Protein 75g
  • Fibre 1g
  • Fat 33g
  • Sugar 0g
  • Carbs 5g
  • Sodium 910mg