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Indulge in the ultimate surf and turf experience with our Grilled Mexican Style Surf and Turf recipe. Featuring juicy rib eyes and succulent lobster, seasoned with a tantalizing mix of spices and grilled to perfection, this dish elevates the classic surf and turf to new heights. Perfect for impressing your special someone or treating yourself to a memorable dining experience.
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💖 Grilled Mexican Style Surf and Turf: A Valentine's Day Delight! 💖
Hey there, foodies! 🌟 So, picture this: It's Valentine's Day, and I'm all excited about planning a romantic dinner. 💑 I turn to my hubby and ask him what he's craving.
What does he say?
"Steak. Any kind of steak." 🥩
Typical man, right? But then he adds the kicker—he wants to be the grillmaster for the evening. 🔥 Now, don't get me wrong, I love his grilling skills, but let's just say, he's a tad possessive of that grill!
So, with him in charge of the main protein and the grill, I decided to shake things up a bit. I threw in some lobster and infused it all with delicious Mexican spices. 🌮 Now, he may have grumbled a bit at first (typical), but when we sat down to enjoy the meal, he surprised me by admitting just how much he loved the Mexican twist! 🦞🌶️
It's moments like these that remind me why I love experimenting in the kitchen—it's all about creating new flavors and experiences together. 💕 And let me tell you, this Grilled Mexican Style Surf and Turf is a flavor explosion you won't want to miss! So, fire up that grill and get ready to impress your special someone with this mouthwatering dish.
Happy cooking, amigos! 🎉🍽️
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
🥘Grilled Mexican Style Surf and Turf Ingredients
These are the ingredients necessary to make Grilled Mexican Style Surf and Turf.
- Ribeyes - We love a 10 to 12 ounce boneless ribeye for this recipe but you can use bone-in if you prefer.
- Lobster Tails - You can grab frozen lobster tails if needed, just let them completely thaw before grilling.
- Mexican Spice Blend - This homemade Mexican Spice Blend has been a game changer for all of my Mexican-inspired recipes.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Grilled Mexican Style Surf and Turf Instructions
This is a basic breakdown of the steps involved in making Grilled Mexican Style Surf and Turf. You will find the full directions in the recipe card at the bottom of the post.
Oil the grate and grill the steaks over medium-high heat. Place the limes and lobster tails on the grill at the same time.
Grill the steaks for about 4 minutes per side for medium-rare, or until the internal temperature is 135 degrees F. Carefully drizzle the lobster tails with the cilantro lime butter a few times while grilling. Cook until the internal temperature of the lobster is 140 degrees F.
Helpful Hint: 💡: To prevent the lobster tails from curling while grilling, you can insert a skewer through the center of each tail before cooking.
This is the equipment you will need to make Grilled Mexican Style Surf and Turf.
- kitchen shears
- grill pan
- small mixing bowl
- small saucepot
- BBQ tongs
- basting brush
- digital meat thermometer
To store the Grilled Mexican Style Surf and Turf, first, allow any leftovers to cool to room temperature. Then, wrap the steaks and lobster tails tightly in aluminum foil or transfer them to an airtight container. Place them in the refrigerator and consume within 2-3 days for optimal freshness. When ready to enjoy again, gently reheat the leftovers in a skillet over low heat until warmed through.
Remember to store any remaining cilantro lime butter in a sealed container in the refrigerator and consume within 1 week.
For a smokier flavor, consider grilling the steaks and lobster tails over wood chips or charcoal instead of a gas grill. Alternatively, you can grill this recipe on a grill pan indoors if you do not have an outdoor grill.
FAQ about Grilled Mexican Style Surf and Turf
Absolutely! Just make sure to thaw them completely in the refrigerator before cooking for the best results.
While ribeye steaks offer exceptional flavor and tenderness, you can substitute them with other cuts like New York strip or filet mignon if preferred.
Absolutely! You can achieve similar results by using a grill pan on the stovetop.
Looking for other recipes like this? Try these:
- Grilled Ribeye Steaks with Aji Verde (Peruvian Green Sauce)
- Spicy Grilled Clams in Foil
- Grilled Ribeyes and Italian Salsa Verde
- Hibachi Steak and Shrimp
- Surf and Turf (Steak and Scallops) for Two
These are my favorite dishes to serve with Grilled Mexican Style Surf and Turf:
- Low-Carb Mexican Sweet Corn Salad
- Mexican Cauliflower Rice
- Copycat Chipotle Cilantro Lime Cauliflower Rice
- Mexican-Inspired Roasted Zucchini
- Mexican Wedge Salad
- Mexican Coleslaw
Grilled Mexican Style Surf and Turf
- Using kitchen shears, carefully cut down the back of the lobster shell, stopping just before the tail fin.
- Carefully open the shell with your fingers.
- Rinse the tail with cold water to remove vein and any bits of shell. Pat dry with paper towels.
- Release meat from the shell by running your thumb up underneath it, leaving the tail end still attached. Lift the meat up and place it on top of the shell.
- Heat the grill (or grill pan) to medium-high heat.
- In a small sauce pot, combine the butter, garlic, lime zest, lime juice, cilantro, and a pinch of salt.
- Place over medium heat and cook, stirring occasionally, until the butter melts.
- Remove from the heat.
- In another bowl, combine the Mexican seasoning blend with 1 teaspoon of kosher salt.
- Sprinkle the lobster tails with the seasoning and then rub the mixture all over the steaks.
- Oil the grate and grill the steaks over medium-high heat, turning once until slightly charred and medium-rare, about 4 minutes per side for medium-rare, or until the internal temperature is 130 degrees F. Transfer the steaks to plates and let the steaks stand for 5 to 10 minutes before serving.
- Place the limes on the grill, cut side down, and remove when you turn the steaks
- At the same time, place the lobster tails on the grill. Carefully drizzle the tails with the cilantro lime butter a few times while grilling. Cook until the internal temperature of the lobster is 140. Remove from the heat immediately.
- Serve with extra cilantro lime butter.
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- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Use oils with a high smoking point to avoid harmful compounds
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