Lobster Surf and Turf With Lemon Butter and Béarnaise

Marinated Sirloin, Garlic Mashed Potatoes and Grilled Vegetables

Total Time - 35 minutes / Makes 4 Servings

Cooking Sequence

Prepare steaks through step 2; prepare vegetables through step 1 - 20 minutes
Begin to grill vegetables and steak; prepare potatoes and serve - 15 minutes



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Marinated Sirloin
Garlic Mashed Potatoes
Grilled Vegetables
Shopping List
Utensils & Cookware
Apron's Advice

Marinated Sirloin

Ingredients
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
3 tablespoons Worcestershire sauce
2 tablespoons canola oil
1/2 tablespoon country-style Dijon mustard
2 teaspoons liquid smoke flavoring
1/2 teaspoon browning sauce
1 1/2 pounds boneless sirloin steak

Steps

1. Preheat grill on medium-high. Mix all ingredients, except steak, in small bowl (for marinade).
2. Place steak in shallow pan; pour half of marinade over steak. Pierce steak, with fork, several times on both sides. Cover with remaining marinade and turn to coat both sides; marinate 15 minutes.
3. Place steaks on grill, using tongs, and discard remaining marinade. Grill 6–7 minutes on each side or until internal temperature reaches 145°F for medium-rare. (Grills vary widely; adjust time as needed.) Use meat thermometer to accurately ensure doneness. Cut into portions and serve.

CALORIES (per 1/4 recipe) 414kcal; FAT 31g; CHOL 108mg; SODIUM 584mg; CARB <1g; FIBER 0g; PROTEIN 31g; VIT A 0%; VIT C 0%; CALC 1%; IRON 21%

Garlic Mashed Potatoes

Ingredients
1 (24-ounce) package refrigerated mashed potatoes
3/4 cup shredded Cheddar cheese
1/2 teaspoon garlic salt
1/4 teaspoon liquid smoke flavoring

Steps

1. Combine all ingredients in microwave-safe bowl; mix well.
2. Cover and microwave on HIGH 6 minutes, stirring occasionally, or until thoroughly heated. Serve.

CALORIES (per 1/4 recipe) 288kcal; FAT 19g; CHOL 47mg; SODIUM 883mg; CARB 21g; FIBER 1g; PROTEIN 8g; VIT A 14%; VIT C 0%; CALC 19%; IRON 3%

Grilled Vegetables

Ingredients
2 medium yellow squash
2 medium zucchini
large zip-top bag
1/4 cup balsamic vinaigrette
1 teaspoon seasoned salt, divided
1 (6-ounce) package sliced portabella mushrooms

Steps

1. Preheat grill on medium-high. Cut (rinsed) squash and zucchini into lengthwise quarters; place in zip-top bag. Add dressing, seal bag, and shake to coat. Remove from bag; sprinkle with 1/2 teaspoon seasoned salt.
2. Place on grill with flat side down (to seal in moisture). Grill 5 minutes and then add mushrooms. Sprinkle with remaining 1/2 teaspoon seasoned salt. Grill 6–8 more minutes, turning occasionally, or until tender. Serve.

CALORIES (per 1/4 recipe) 76kcal; FAT 5g; CHOL 0mg; SODIUM 564mg; CARB 8g; FIBER 2g; PROTEIN 2g; VIT A 5%; VIT C 33%; CALC 2%; IRON 5%

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Dairy
3/4 cup shredded Cheddar cheese
one 20-ounce package refrigerated mashed potatoes

Dry Grocery
1 1/2 teaspoons seasoned salt
1 teaspoon garlic salt
1/2 tablespoon country-style Dijon mustard
1/2 teaspoon browning sauce
2 1/4 teaspoons liquid smoke flavoring
2 tablespoons canola oil
3 tablespoons Worcestershire sauce
4 tablespoons balsamic vinaigrette salad dressing
large ziptop bag