Surf & Turf Crostini

Surf & Turf Crostini

https://pauliesaucerecipes.com/post/surf-turf-crostini/

Ingredients
* 4 ounces crumbled gorgonzola
* 4 ounces cream cheese (Room temp.)
* ¼ cup sour cream
* 1-2 tablespoons of salt, pepper & garlic seasoning
* 1 NY Strip Approx. 1-½ inches thick (You can use filet for this recipe as well)
* 1 lobster tail, the one I used for this recipe was around 8 ounces. You can use shrimp as a substitute.
* French bread
* 2 tablespoons olive oil
* 1 cup of chopped parsley
* 1 cup of chopped cilantro
* ½ tablespoon of minced garlic
* ½ – 1 shallot (minced)
* Red pepper flakes to taste
* ¾ cup of olive oil for Chimichurri
* 2 tablespoons of red wine vinegar
* 2 tablespoons of dried oregano
* ½ tablespoon of salt, pepper & garlic seasoning

Instructions
* Assemble your chimichurri 
* In a large mixing bowl add crumbled gorgonzola, cream cheese & sour cream 
* Mix thoroughly so everything blends together 
* Cut your lobster tails in half. Then season with salt, pepper and garlic seasoning 
* Trim off any unwanted to excess fat from your NY strip 
* Season on all sides with salt pepper & garlic seasoning 
* Slice your french bread into ¼ slices 
* Coat both sides of the french bread slices with olive oil 
* Place in your oven on broil and brown both sides 
* For this recipe I cook the steak using the reverse sear method. You can replicate this in the oven or grill
* Sear off your NY Strip on all sides till you develop a nice crust. 
* Place your steak in the oven or on the cool side of the grill till the internal temperature reaches 130 degrees(54°C)
* While your steak is coming up to temperature place your lobster tails on your grill meat side down 
* Rotate after 90 seconds to ensure nice grill marks 
* Flip the lobster tail so the shell is flashing towards the heat source. 
* Once the lobster tail meat reaches an internal temp of 145 degrees(63°C) they are done 
* Let your steak and lobster tail rest for 15 minutes before slicing 
* Coat each french bread slice with gorgonzola cheese spread 
* Slice your steak to desired thickness. I usually try to keep the slices thin to ensure a nice even bite. 
* Place a piece of steak on each crostini and top them off with chimichurri 
* Dice up your lobster tail into even pieces and place them on top of the steak crostini 
* Grab 1 or 10 and enjoy!