LOBSTER TAILS AND TOP SIRLOIN WITH ROASTED GARLIC AND SPICY CHIMICHURRI BUTTER

DIRECTIONS

Chimichurri Butter: Trim off and discard tips from garlic; wrap each head in foil. Bake in preheated 375°F oven for about 45 minutes or until garlic is very soft. Cool slightly.

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.