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Chile-Cilantro Butter

Chile-Cilantro Butter

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"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."


  • 1 Fresno chile, seeded, finely chopped
  • 1 tablespoon chopped fresh cilantro or marjoram
  • ½ teaspoon fresh lemon or lime juice
  • ½ cup (1 stick) unsalted butter, room temperature
  • Freshly ground black pepper

Recipe Preparation

  • Mix chile, cilantro or marjoram, lemon or lime juice, and salt into butter.

  • Season with pepper. Place on parchment or waxed paper and roll up into a log. Chill until firm, 1 hour.

  • Do Ahead: Butter can be made 2 days ahead. Keep chilled.

Recipe by Ballymaloe Cookery School Shanagarry County Cork,Photos by Shantanu Starick

Nutritional Content

Per 4 servings: Calories (kcal) 210 Fat (g) 23 Saturated Fat (g) 15 Cholesterol (mg) 60 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 240Reviews Section

Gerri's Recipe Corner

Bringing great recipes from our kitchen to yours. Enjoy some of our great potato recipes perfect for all occasions. Keep coming back as we add more favorites for you to enjoy. Try one today . . .

Potatoes with Green Chile-Cilantro Salsa

  • 2 lbs. medley of “3 bite” Tasteful Selections potatoes
  • 3 tbsp. cider vinegar, divided
  • 2 fresh jalapeños, seeds and ribs removed
  • – Juice from 1/2 fresh lime
  • 1 c. fresh cilantro, coarsely chopped
  • 1 shallot, coarsely chopped (or 1/4 c. onion)
  • 1 garlic clove, coarsely chopped
  • 1/4 c. extra-virgin olive oil

In a saucepan, cover potatoes with water, add salt and boil potatoes for about 13 - 17 minutes, or until tender. Do not cook through or potatoes will fall apart.

While potatoes cook, coarsely chop jalapeños and pulse in a food processor with lime juice, cilantro, shallots, garlic, oil, and remaining 2 tbsp. vinegar until finely chopped.

Drain potatoes and rinse under cold water until slightly cooled. Cut into bite size pieces while still warm and gently toss with 1 tbsp. vinegar. Cool potatoes to room temperature. When potatoes are cool, toss with pepper mixture and serve.

Potatoes & Roasted Red Pepper Salad

  • 24oz. “1 bite” Tasteful Selections potatoes
  • 1 tsp. salt
  • 3 tbsp. olive oil
  • 2 cloves garlic, minced
  • 2 6.5 oz. jars marinated artichokes, drained (optional)
  • 1 7 oz. jar roasted red peppers, chopped
  • 1/2 large red onion, chopped
  • – Large bunch fresh flat leaf parsley, roughly chopped

Boil potatoes and salt in saucepan on medium heat until tender—about 15-20 minutes.

Do not cook through or potatoes will fall apart.

While potatoes are cooking, mix the oil, garlic, artichoke, red pepper, onion and parsley. Season with salt and pepper to taste. Drain the potatoes and set aside to cool. When cool, toss potatoes with remaining mixture and transfer to a platter for serving.

Potato and Ham Steak Soup

  • 3 medium potatoes peeled, finely chopped
  • 1 cup chopped celery
  • 1 medium onion
  • 1 can chicken broth
  • 1 stick butter or margarine
  • 1/2 cup all purpose flour
  • 2 1/2 cups whole milk
  • 1/8 tsp. coarsely ground black pepper
  • 1 lb. ham steak, finely chopped

Combine potatoes, celery, onions, and broth in large saucepan. Bring to a boil over a high heat. Reduce heat to medium–low simmer 15 minutes.

Add ham cook an additional 2 minutes or until heated through, stirring occasionally.

Melt butter in medium saucepan over medium heat. Add flour cook and stir 1 minute. Gradually stir in milk. Cook 5 minutes or until thickened, stirring constantly. Season with pepper. Add to hot soup mix well.

Dublin Potatoes Gratin

  • 1 3/4 lbs. russet potatoes, peeled and sliced 1/8” thick
  • 1 envelope white sauce mix, like Knorr
  • 1 cup shredded mild cheddar cheese, divided
  • 1 cup French’s fried onions, divided
  • 1/4 cup chopped chives, divided

Heat oven to 350 degrees. In saucepot over high heat, bring potatoes and enough water to cover to a boil. Cook 3 minutes drain. Meanwhile, prepare white sauce according to package directions. Combine potatoes and ½ white sauce place 1/2 mixture in 1 1/2 qt. greased casserole dish. Top with 1/2 cheese, 1/2 onions and 1/2 chives. Add remaining potatoes and sauce. Cover bake 30 minutes. Remove foil. Top with remaining cheese, onions and chives. Bake 15 minutes or until bubbly. Let sit 10 minutes.

Creamy Lime Potato Salad

  • 4 lbs. small red potatoes, scrubbed
  • 1 tsp. salt
  • 1/4 cup fresh lime juice
  • 3/4 tsp. grated lime peel
  • 1 tsp. cumin
  • 1/2 tsp. freshly ground pepper
  • 1/2 cup minced red onion
  • 1 (8 oz.) container plain low-fat yogurt
  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh parsley

Place potatoes & salt in water to cover in large sauce pot. Bring to boil over medium-high heat and cook until potatoes are just tender. Drain. Cool 15 minutes.

Meanwhile, combine lime juice, lime peel, cumin, 1 tsp. salt and the pepper in large bowl. Cut warm potatoes into 1/2 inch slices and add to lime dressing. Cover and cool completely. (Can be made ahead. Cover and refrigerate up to 24 hours.) Stir onion, yogurt, mayonnaise, and parsley together in small bowl. Stir into potatoes.

Planked Whitefish With Cilantro-Lime Butter Recipe

I'm making strides at becoming a seafood eater. If it's fried, I'll most likely at least try it, but I want to step it up and eat fish not just because it has a golden crunchy crust, but because it's fish.

The next step to achieving this was making a mild flavored fish, planked, and mixed with other flavors that I knew I already liked—that's where this recipe for a cedar planked whitefish with cilantro-lime butter came in. Any mild, flaky whitefish will do my fishmonger had fresh flounder. Coming from a grilling mindset, I thought about rubs, and what would match well with wood flavor from planking—I opted for a cedar plank.

Once the fish was opaque and started to flake, after about 20 minutes over an indirect, medium heat, I slathered on a tasty compound butter of cilantro, serrano chile, and lime.

All of my inclinations here were right on. While both the woody flavor of the plank and butter were excellent additions, they only complemented and didn't mask the fish. It's a great way to enjoy fish, particularly for seafood eaters in training.

Braised Sweet Corn with Chile, Cilantro, Feta, and Lime


6 ears corn, shucked
Kosher salt
3 Tbsp extra-virgin olive oil
2 medium-hot green or red chiles, preferably Fresno, minced
1 shallot, minced
2½ oz [70 g] feta cheese, crumbled
Juice of 1 lime
¼ cup [7 g] fresh cilantro leaves


Using a knife, shave the corn kernels off the cobs into a medium bowl and set aside. Working over a small bowl, scrape the cobs with the back of the knife to extract the milk. Set aside the milk. Cut the scraped cobs into 2-in [5-cm] pieces.

In a 1-gl [3.8-L] saucepan over high heat, combine the cob pieces with cold filtered water to cover and season with salt. Bring to a boil, cover the pan, turn the heat to medium-low, and simmer until the stock becomes cloudy and is deliciously corn scented, 20 to 30 minutes. Strain and discard the cobs. Set aside ½ cup [120 ml] of this corn stock and reserve the rest for another use.

In a medium sauté pan over medium heat, warm the olive oil until hot but not smoking. Add the chiles and shallot and cook until tender, but not browned, about 3 minutes. Add the corn kernels and season with salt. Add the corn stock, the milk from the corn cobs, and half the feta cheese and cook until the liquid has reduced slightly, 2 to 3 minutes. Season with additional salt and stir in the lime juice. Remove from the heat and stir in half the cilantro leaves.

Transfer to a serving platter, sprinkle with the remaining feta cheese and cilantro leaves, and serve warm.

Recipe adapted from Gjelina courtesy of Chronicle Books.


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  • 4 halibut steaks (1-inch thick)
  • 3/4 cup/180 mL fresh cilantro (finely chopped)
  • 1/4 cup/60 mL butter
  • 3 tablespoons/45 mL fresh lime juice
  • 1 clove garlic (minced)
  • 1/2 teaspoon/2.5 mL red pepper flakes
  • 1/2 teaspoon/2.5 mL sea salt
  • 1/2 teaspoon/2.5 mL coarse ground black pepper
  • Garnish: 4 to 6 lime wedges

Place halibut in a glass baking dish and coat with lime juice. Sprinkle with salt and pepper and set aside for 20 minutes.

Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and sauté for about 1 minute.

Add cilantro and red pepper flakes and stir for 1 minute. Remove from heat.

Place halibut on preheated grill over a medium-high fire. Grill until opaque through the center, about 5 to 7 minutes per side.

Baste frequently with butter sauce while grilling. Serve with lime wedges.

Sour Cream Chicken Enchiladas

Made with our Green Chile & Cilantro Dip Mix- these enchiladas are soooo tasty! And easy to make too!


  • 1 pkg Green Chile & Cilantro dip mix
  • 1-2 cups cooked and chopped chicken
  • 1-15 oz can chicken broth
  • 1/4 cup flour
  • 1/4 cup butter
  • 1 cup sour cream
  • 2 cups shredded cheese (cheddar or Jack)
  • 12 Corn tortillas

1. Wrap tortillas in damp pamper towels and microwave until warm and soft.

2. Sprinkle each tortilla evenly with chicken and half of the cheese. Place in a 9x13 baking dish.

3. To make the sauce: melt butter in a cooking pan over medium heat and then add flour, stirring until no longer lumpy. Add chicken broth and continue cooking until combined and sauce has thickened. Remove from heat and stir in sour cream and Green Chile & Cilantro dip mix.

4. Spread sauce over filled enchiladas, sprinkle with remaining cheese, and bake at 350 degrees until cheese has melted and enchiladas are cooked through, about 20 minutes.

Carmie’s Tip: top with sliced jalapeños and fresh cilantro before baking.

The Meatwave

View Recipe

I just realized that I have one day left of Lent to get in a fish recipe&mdashalthough I've effectively missed every Friday by now. Not surprising that this fell of my radar since a) I'm not Catholic, b) I probably wouldn't give up meat if I were, and c) even if I did give up meat for a day, I probably wouldn't turn to fish. Never-the-less, I've had this planked flounder with a cilantro-lime butter in the reserves for just such an occasion as now, and this just happens to be one of the few fish dishes I've made that I actually found my seafood-averse self enjoying.

So why did I end up liking this fish? It's because I packed it with flavors that I can't resist. This started with a compound butter that added serranos for heat, cilantro for freshness, and lime juice for an acid. Simple and delicious, this could go great on chicken, pork, or beef, but I specifically made it play against the gentleness of a filet of fish by livening it up, but not overpowering it.

Second I chose a fish with a light flavor, so the flavors I did add to it would have a nice influence on the end result. The best looking filet that fit this bill the day I went to fish monger was flounder. Fresh, with almost no trace of a fishy smell, I brought two pieces home and gave them a rub down with salt, pepper, and chili powder mixture.

Third I chose a cooking method to impart even more flavor onto the filets&mdashplanking. To get this cedar plank started, I grilled it sans-fish until it just started to char and wisps of smoke began emitting from the underside of the plank. This ensured more of that soft woodsy and smoky planking flavor would get imparted on the fish.

With the plank ready, the filet was laid on top, and let cook over indirect heat until the fish just turned opaque and started to flake. While I'm not much of a fish eater, I have come to learn the magics of grilling fish properly on a fire, and I don't think I've ever ended with a piece that was dried out or charred once I got the hang of it.

Fish done, I spread a hefty portion of the cilantro-lime butter all over and dug in. My inclinations were correct in developing a flavor I would be sure to enjoy&mdashthe cilantro and lime added a kind of Tex-Mex brightness overall, with the serrano lending a hints of heat here and there. While all of these additions created a taste I loved, it also wasn't so heavy that it masked the delicate nature of the fish itself. This was important, because I'm trying to start liking fish for being fish, not for being fried or smothered in sauce. So I accomplished something big for me here, maybe not so big for others, but hey, at least you have a new recipe to try for lent the spring.

Published on Tue Apr 3, 2012 by Joshua Bousel

Planked Flounder with Cilantro-Lime Butter

  • Yield 4 Servings
  • Prep 15 Minutes
  • Cook 20 Minutes
  • Total 35 Minutes


  • For the Cilantro-Lime Butter
  • 8 tablespoons of butter, softened
  • 2 tablespoon finely chopped fresh cilantro
  • 1 medium serrano chile, seeded and finely minced
  • 2 large or 4 medium fillets of a flounder or other mild white fish, such as haddock or cod
  • 1 tablespoon lime juice
  • Zest of 1 lime
  • 1 teaspoon Kosher salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 cedar planks, soaked for 1 hour prior to use


  1. In a small bowl, combine butter, serrano chile, cilantro, lime juice, and lime zest. Set aside.
  2. In another small bowl mix together salt, chili powder, and black pepper. Season both sides of fish with seasoning mixture.
  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place planks over hot side of the grill until it start to char and smoke. Flip planks over and move to cool side of grill and arrange fish on top. Cover grill and cook until fish is opaque and starts to flake, about 15 to 20 minutes.
  4. Remove fish from the grill, spread with the cilantro-lime butter and serve.

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Chris Nice tip on preheating the cooking side of the plank, especially on thicker planks like that one. Is that an "Afire" brand plank? Posted Sat, Apr 14 2012 5:14PM

suzy I can't wait to try this - thank you! I am making it tonight. Posted Tue, Jun 11 2013 5:45PM

5 Save-the-Day Meal Ideas for New Moms

"Even though all I craved after giving birth were burgers, I knew I needed fresh fruits and vegetables for my physical and mental well-being," says Sequeira. "This salad not only packs an antioxidant-rich punch, it also keeps really well in the fridge."

1-2 bunches (about 1 lb) black kale, washed, stalks removed, sliced into 1/4-inch ribbons
Kosher salt
1/4 cup extra-virgin olive oil, plus more for massaging
3 slices thick-sliced bacon, roughly chopped
8 oz wild mushrooms, thinly sliced (we recommended cremini and chanterelle)
1 medium shallot (about 1/4 cup), minced
1/4 cup champagne vinegar
1/4 cup 100% Florida grapefruit juice
1 Tbsp honey
Freshly ground black pepper
1/3 cup toasted hazelnuts, roughly chopped
1 large ruby red grapefruit, cut into segments

Place kale in a large bowl. Sprinkle with a couple pinches of kosher salt and a very light drizzle of olive oil. Begin massaging kale by squeezing fistfuls of the leaves and rubbing them between your fingers. Kale will begin to wilt within minutes. Once uniformly wilted, set aside.

Place a medium sauté pan or skillet over medium-low heat. Add bacon pieces and cook, stirring occasionally, until most of the fat has rendered off and bacon bits are brown and just crispy. Using a slotted spoon, remove bacon to paper-towel-lined plate. Pour bacon fat into a measuring cup. If necessary, add enough olive oil to make 1/4 cup. Pour back into sauté pan.

Add mushrooms, stir to coat in fat, then spread into an even layer. Let rest, 3 to 5 minutes. Mushrooms will start to soften and sizzle. Cook, stirring often, until they are golden brown around the edges. Stir in shallots and cook until mixture is browned and aromatic.

Add champagne vinegar, scraping up any brown bits on the bottom of the pan with a spoon. Turn heat off. Add remaining olive oil, grapefruit juice, and honey. Stir together and salt and pepper to taste.

Sprinkle kale with hazelnuts, bacon bits, and grapefruit segments. Pour warm dressing over the top and serve immediately.

"Smoothies are the easiest thing to make when you're sleep-deprived, and this one has a little fennel seed, which is said to help your milk come in," says Sequeira. "You can find the seeds, which promote good digestion, online or at Indian markets."

1 cup 100% Florida grapefruit juice
2 cups plain 2% Greek yogurt
4 frozen bananas
1/4 cup honey
1 tsp fresh ginger, grated
1 tsp vanilla extract
Large pinch kosher or sea salt
1 Tbsp fennel seeds, coarsely ground
Fennel seed candy, optional

Place all ingredients in a blender in the order listed. Whizz together until smooth. Taste, adding more honey if you like. Pour into 4 glasses, then sprinkle with fennel seed and fennel seed candy, if desired. Serve immediately.

"Things that you can eat one-handed are essential in those first few weeks, and this comfort food is just the thing," says Sequeira.

2 cups shredded Pepper Jack cheese
6 Tbsp hoisin sauce
2 tsp fresh cilantro, minced
1/2 tsp sesame oil
2 scallions, very thinly sliced
Freshly ground black pepper
8 thin slices ham
8 slices Jewish rye bread
1 green apple, cored, sliced thin
Mayonnaise, for coating

In a medium bowl, use a spatula to mix cheese, hoisin sauce, cilantro, sesame oil, scallions, and pepper until well combined. Taste for seasoning.

Warm a cast-iron skillet over medium heat. Then, lay 2 slices of ham on 1 slice of bread. Place a layer of apple slices over ham, then evenly spread about 1/2 cup of the filling on 1 side of the bread. Cover with other slice of bread.

Coat top slice of bread with a very thin layer of mayonnaise (about 1 tsp).

Place sandwich in skillet, mayonnaise-coated side down. Weigh down with another small cast-iron skillet. After 45 seconds, slather the uncoated side of sandwich with a similarly thin layer of mayo. Flip. After 30 to 45 seconds, remove from heat and place on cutting board. Slice in half. Repeat with the rest of the sandwiches and serve.

"I thought that this was the only way to make an omelet until I had the French and American kinds," says Sequeira. "Ours is thin and lightly browned, almost like a Spanish frittata. Eat a quarter of it with a small salad for a satisfying light lunch."

6 eggs
3/4 cup red onion, finely minced
1 serrano chile, minced, seeded, if you don't want it spicy
2 Tbsp fresh cilantro leaves, minced
3/4 tsp turmeric
3/4 tsp paprika
Kosher salt
Freshly ground black pepper
2 Tbsp canola oil

Crack eggs into a bowl and beat until lathery, about 1 minute. Whisk in onion, chile, cilantro, turmeric, and paprika until well combined. Sprinkle with a big pinch of salt and a few grinds of pepper.

Add oil to a 12-inch nonstick skillet over medium-high heat. Once mildly shimmering but not smoking, pour egg mixture into pan. Use a spatula or spoonula in small circular motions to distribute onion, chile, and cilantro evenly around pan. This also helps move some of the uncooked egg to surface of hot pan. Cover and cook, 2 1/2 minutes.

Check omelet. It might still look a little runny, but it shouldn't be super-runny. If it is, cover and cook, 1 additional minute. Slide omelet, cooked side down, onto a plate. Then, holding plate from underneath, put pan over the plate and flip so that the uncooked side lands on the pan. Cook, uncovered, another minute.

Slide onto serving plate, cut into 4, and serve.

"This is a simple way to get some extra fiber into your diet," says Sequeira. "Plus, it doubles as either a side or a spread for a sandwich or a burrito! I love it with some chickpeas or roast chicken and a little arugula, all rolled up in a tortilla."

2 large eggplants
2 Tbsp peanut oil, plus more for eggplant
1 medium white onion, finely diced
4 cloves garlic, minced
1 small serrano chile, minced, seeded if you don't want it spicy
1/4 cup fresh cilantro leaves and soft stems, minced, plus more picked leaves for garnish
1/4 tsp ground turmeric
1/4 tsp ground cumin, plus more for sprinkling
Kosher salt
2 cups Greek yogurt, beaten until smooth
Freshly ground black pepper

Line a baking sheet with foil. Make 3 equally-distanced slashes in each eggplant, from top to tail. Rub eggplants with a little peanut oil. Place on baking sheet and roast until skin is brown and flesh is soft all the way to center, about 45 minutes. Rotate pan and flip eggplants halfway through. Remove from oven and let cool.

Once cool, skin eggplants, then chop flesh until it's relatively smooth but not mushy.

In a large skillet, warm 2 Tbsp peanut oil over medium-high heat. Once oil is shimmering, add onion and sauté until golden brown. Add eggplant flesh, garlic, chile, and cilantro leaves. Cook 2 minutes. Add splash of water if it begins to stick.

Add turmeric, cumin, and 2 tsp salt. Stir and cook, another 5 minutes.

Turn off heat. Add yogurt and stir to combine. Salt and pepper to taste and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled.

Crabmeat Salad With Avocado

  • 1 pound fresh Louisiana jumbo lump crabmeat, carefully picked over for cartilage and shells
  • ​1/2 bunch green onions, minced
  • ​3 tablespoons nonpareil capers
  • ​1 tablespoon Spanish onion, finely minced
  • ​1/3 cup (or to taste) Spicy Mayonnaise (McIlhenny's is good choice)
  • ​1 tablespoon lemon juice
  • ​freshly ground black pepper, to taste

​Note: As shown, served in ripe Haas avocados

Chile-Cilantro Butter - Recipes

Surf and Turf: Steak and Lobster with Spicy Roasted Garlic Chimichurri Butter by Cpeirson

2 lobster tails
2 bone-in ribeye steaks
salt and pepper, to taste
2 teaspoons paprika
2 teaspoons ground coriander
1 teaspoon brown sugar
1 garlic clove, minced
1/4 teaspoon cayenne pepper
olive oil, for cooking
real deal french fries, for serving

Spicy Garlic Chimichurri Butter
1 small head roasted garlic, mashed (or 2 cloves grated garlic)*
2 sticks (1 cup) unsalted butter, softened
1 shallot, minced or grated
1 anchovy fillet, finely chopped
1 fresno chile, seed + chopped
1/2 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh oregano, chopped
2 teaspoons kosher salt

To make the Spicy Garlic Chimichurri Butter, add the roasted garlic to a medium bowl and finely mash it with a fork. You can also use a knife to mash the garlic into a paste. To the bowl, add the butter and mix it in with the garlic. Add the shallot, anchovy, fresno chile, cilantro, parsley, oregano and salt. Mix well. Keep the butter room temp if using right away or store in the fridge for up to 1 week.

To make the steak and lobster, combine the paprika, coriander brown sugar, garlic, cayenne and a good pinch of salt and pepper in a bowl. Season the steaks all over with the spices.

Use kitchen shears or a very sharp knife, cut the lobster tail right down the center. Rub the flesh of the lobster with olive oil, season with salt + pepper.

Heat a grill, grill pan or cast iron skillet over high heat. Once hot, place the steaks on the grates, cook until 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, flash side down on the hot grill (or pan), cook for about 5 minutes and then flip the tails over and spread the chimichurri butter over the tails. Continue cooking for another 3-5 minutes or until the shells are bright red. Remove both the steak and tails from the heat.

To serve, place the hot steaks on a platter, add a good dollop of the chimichurri butter and the lobster tails. Serve with french fries and salt. Enjoy!