STEAK 'N' LOBSTER GRILL ROLL-UP

DIRECTIONS

Steam-Grilled Asparagus and Peppers:

Place asparagus in shallow dish and cover with cold water.

Place pepper and onions on preheated high heat grill for about 10 minutes, turning often, until pepper is charred and onions are tender. Remove pepper to bowl, cover with Longo’s Essentials Plastic Food Wrap and let stand for 10 minutes. Uncover and remove blistered skin and seeds from pepper. Slice the pepper and onions into thin strips.

Remove asparagus from water and add to the grill. Grill for about 2 minutes or until charred and bright green. Remove to let cool.

Using kitchen shears, cut along the back and remove shell from the lobster tail. Slice the lobster tail in half lengthwise and place in small bowl. Season with 1 tsp of the dill and a pinch of steak spice; set aside.

Combine oil, remaining 3 tsp dill and steak spice. Rub mixture all over steaks. Lay steaks on cutting board with the narrow end toward you. Place a piece of lobster tail across the bottom of each steak. Add 2 asparagus spears and a few strips of the grilled onions and pepper alongside the lobster tail. Roll up steak tightly around the lobster and vegetable filling. Tie with 2 pieces of butcher twine to secure.

Heat grill to medium-high, about 450°F. Sear steak roll-ups for about 1 minute per side. Turn off one side of the grill and place steak roll-ups on indirect heat; close lid and cook for 10 to 15 minutes until lobster is cooked through. Drizzle with balsamic glaze to serve.