Creato con AI
Surf & Turf Skewers with Broccoli Fritti and Skinny Loaded Potato Boats
50 min 501 kcal a porzione Medio
Ingredienti
4 Porzioni
- beef tenderloin320 g
- lobster tail320 g
- broccoli florets400 g
- olive oil2 tbsp
- lemon juice2 tbsp
- garlic2 cloves
- russet potatoes4 (halved, 120g each) pieces
- reduced-fat cheddar cheese40 g
- nonfat Greek yogurt40 g
- turkey bacon bits20 g
- chopped fresh parsley1 tbsp
- saltto taste
- black pepperto taste
Istruzioni
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
Prepare the potatoes: Scrub the russet potatoes and cut them in half lengthwise. Place them cut-side down on the baking sheet and bake for 30-35 minutes, or until tender.
- 3
While the potatoes bake, prepare the skewers: In a bowl, combine the beef tenderloin cubes and lobster tail cubes. Drizzle with 1 tbsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, salt, and black pepper. Toss to coat evenly.
- 4
Thread the beef and lobster cubes alternately onto skewers. Set aside.
- 5
Prepare the broccoli fritti: In a large bowl, toss the broccoli florets with 1 tbsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, salt, and black pepper.
- 6
Spread the broccoli florets on a separate baking sheet. Roast in the oven for 15-18 minutes, or until crispy and golden at the edges.
- 7
While the broccoli roasts, heat a grill pan or outdoor grill over medium-high heat. Grill the surf & turf skewers for 2-3 minutes per side, until the beef is seared and the lobster is opaque. Remove from heat and let rest.
- 8
