Steak and Lobster Sandwich on Garlic Bread
This is not your average sandwich! It is loaded with a juicy grilled steak, tender lobster meat, peppery arugula, and topped off with a silky-buttery-lemon-garlic hollandaise sauce. All that deliciousness gets bedded down on a soft loaf of garlic bread. It’s a hefty sandwich!
Servings: 2 sandwiches
Ingredients
- 1 12 ounce beef steak (we used a 1-1/2 inch thick boneless New York strip)
- salt and pepper
- 3 to 4 small lobster tails about 4 to 5 ounces each
- 4 tablespoons softened butter
- 3 large garlic cloves minced
- 2 soft hoagie rolls
- Lemon-garlic blender hollandaise sauce
- 1/2 cup baby arugula leaves
Instructions
- Get the grill ready. Set the grill up so it has two heat zones, really hot for searing the steak and medium heat to finish cooking the steak. You will also want to cook the lobster over the medium heat.
- Season the steak with salt and pepper then place it on the hot grill. Cook the steak for 3 minutes per side to get a good sear on the outside of the steak then move the steak to medium heat and cook to desired doneness (see doneness guide below).
- While the steaks are cooking, place the lobster tails on the grill over medium heat. Grill the lobster tails for 3 to 5 minutes per side until the meat turns from opaque to white.
- When the lobster tails and steak are finished cooking, set them aside while you prepare the other ingredients.
MAKE THE GARLIC BUTTER SPREAD
- Combine the softened butter and minced garlic in a small dish and mash together with a fork.
- Spread the garlic butter over the cut sides of both the hoagie rolls. Place a cast iron skillet over the hot grill. When the skillet is hot, place a hoagie roll in the skillet, cut side down. Cook the bun over medium heat until the bottoms are toasty brown.
ASSEMBLE THE SANDWICHES
- When the steak has had at least 10 minutes to rest, cut it across the grain into thin strips then remove the meat from the lobster tails.
- Spread the cut sides of the hoagie buns with the hollandaise sauce then pile some arugula on one side of each bun.
- Place the slices of steak on the bed of arugula then top with the lobster meat.
- Drizzle the top of the lobster meat with more hollandaise sauce then top with the other half of the hoagie bun.
Notes
- For an outdoor grill, set the grill up so it has two heat zones. You will want to start the steaks off at a high heat to get a good sear then finish them at a medium heat. You will also want to cook the lobster on the medium heat.
- You can cook the steak and lobster 1 day ahead or use the leftovers from your steak and lobster dinner.
- If you want to book butterfly the lobster tails, check out this post and video to see how that is done. Book butterflying a lobster tail will make it easy to remove the meat and allow the lobster to cook quicker.
For doneness of your steak:
- Rare: 120° to 125° F – center is bright red, pinkish toward the exterior portion
- Medium Rare: 130° to 135° F – center is very pink, slightly brown toward the exterior portion
- Medium: 140° to 145° F – center is light pink, outer portion is brown
- Medium Well: 150° to 155° F – not pink at all
- Well Done: 160°F and above – meat is uniformly brown throughout
Nutrition
Serving: 1 | Calories: 1037kcal | Carbohydrates: 41g | Protein: 81g | Fat: 61g | Saturated Fat: 31g | Polyunsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 396mg | Sodium: 1302mg | Fiber: 3g | Sugar: 15g
