Long summer evenings deserve a dinner that feels every bit as memorable, and Grilled Lobster Tail and Steak Platter with a Greek Chimichurri Butter sets the table for something special. Tender steak, buttery lobster, fresh herbs, and bright citrus come together over the flame for a surf-and-turf feast made for lingering outside long after sunset.

This is summer grilling with a little more indulgence. The steak develops a beautifully seared exterior while staying juicy inside, and the lobster picks up just enough char to complement its delicate sweetness. A Greek-inspired chimichurri butter ties everything together with garlic, lemon, parsley, oregano, and mint, adding a rich finish balanced by fresh, herbaceous flavor.

Serve it all family-style on one generous platter, sliced and ready for everyone to share. Grilled lemons bring a smoky burst of acidity, while crusty bread and crisp seasonal sides round out a spread worthy of golden hour. Set it at the center of the table, pour something cold, and settle in for an evening where dinner becomes part of the occasion.

As part of our Sizzling Summer Series, this recipe celebrates why we keep coming back to the grill when the days stretch late. Good food tastes even better outside, especially when it is shared around a table with favorite people, warm air, and nowhere else to be. At Summerset, these are the moments outdoor living was made for, where fire, flavor, and connection carry the evening forward.

Serves 4

Grilled Lobster Tail and Steak Platter with a Greek Chimichurri Butter Ingredients

  • 2 rib eye steaks (approx. 14 oz/400 grams in total)
  • Salt and pepper to taste 
  • ½ tsp of dried oregano
  • 4 frozen rock lobster tails, around 4 ounces/113 grams each, thawed, rinsed, and patted dry

Greek Chimichurri Butter

  • ½ cup (1 stick) of herb and garlic butter, room temperature
  • 2 teaspoons lemon juice
  • ½ tsp lemon zest
  • ¼ cup chopped fresh parsley
  • 1 Tbsp chopped Fresh oregano
  • 2 tbsp mint
  • 1 teaspoon salt and pepper
  • ½ tsp of Chile powder (optional)

Grilled Lobster Tail and Steak Platter with a Greek Chimichurri Butter Directions

Greek Chimichurri Butter

  1. In a small bowl, add the softened butter and mix it well with the rest of the ingredients. Keep the butter at room temperature if using right away, or store it in the fridge for up to 1 week.

Steaks

  • Season steaks with the rub of your choice on both sides. I used salt, pepper, and oregano.
  • Clean your grill grates before cooking.
  • Preheat your grill. Set your grill to medium-high and make sure the grates are well greased, or if you are using a grill pan, make sure that it’s also well greased.
  • Place steaks on the grill and cook over direct heat for 4-5 minutes per side for medium rare, depending on the thickness of your steak. Use a meat thermometer to cook the steaks to your preferred doneness. Here are the temperatures you should keep in mind:
    120°F = Rare
    130°F = Medium Rare
    140°F = Medium
    160°F = Well Done
  • Remove steaks from the grill. Let steaks rest for five minutes. The juices will redistribute throughout the meat, producing tender, juicy results.

Lobster Tails

  • Use kitchen shears or a very sharp knife to cut the lobster tail down the center. (Or to butterfly cut the lobster shells down the center to the base, stopping before cutting through the base. Use a spoon or your fingers to separate the lobster from the shell gently. Open the shell a little, grab the meat, and pull it up and over the shell, squeezing the shell back together and letting the meat rest on top of the seam. Make a shallow cut along the center of the meat and layer it over the sides of the shell.) Use 2 tbsp of Greek chimichurri butter and brush it all over the lobster flesh. Save the rest for basting while on the grill and for serving.
  • Heat a grill, grill pan, or cast iron skillet over medium/high heat. Once hot, place the steaks on the grates and cook to desired doneness, about 5-8 minutes (depending on thickness) for medium-rare, per side.
  • About five minutes before the steaks are done cooking, place the lobster, flesh side down, on the hot grill (or pan), cook for about 5 minutes, and then flip the tails over and spread another 1 tbsp of the GREEKSTYLE chimichurri butter over the tails. Continue cooking for another 3-5 minutes or until the shells are bright red and the temperature reads approx. 140 degrees F. Remove both the steak and tails from the heat.
  • Let the steak rest 5 min before slicing, then slice and serve on a platter; add a good dollop of the chimichurri butter to the steaks and the lobster tails. Enjoy served with some Greek salad, Greek potato salad, grilled lemons, grilled bread, and extra chimichurri butter.

Taken from oliveandmango.com