Grilled Sirloin Steak & Lobster Tail with Loaded Baked Potato and Sicilian Fried Broccoli

Preparación

1. 1

   Preheat your oven to 200°C (400°F). Scrub the russet potatoes, prick them with a fork, and place them on a baking tray. Bake for 45-60 minutes until tender.

2. 2

   While the potatoes bake, bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2 minutes, then drain and pat dry.

3. 3

   In a large bowl, toss the blanched broccoli with 1 tbsp olive oil, 1 minced garlic clove, salt, and black pepper. Heat a large skillet over medium-high heat and fry the broccoli until golden and crispy, about 5-7 minutes. Remove from heat and toss with capers, lemon juice, and chopped parsley. Set aside.

4. 4

   Preheat your grill or grill pan to high heat. Pat the sirloin steaks dry, season both sides with salt and black pepper, and brush lightly with 1/2 tbsp olive oil.

5. 5

   Grill the steaks for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove from the grill, cover loosely with foil, and let rest for 5 minutes.

6. 6

   While the steaks rest, brush the lobster tails with the remaining 1/2 tbsp olive oil, season with salt and pepper, and grill flesh-side down for 2-3 minutes. Flip and grill shell-side down for another 2-3 minutes, until the meat is opaque and cooked through. Drizzle with a little lemon juice.

7. 7

   When the potatoes are done, slice each open and fluff the insides with a fork. Top each with 10g reduced-fat cheddar cheese, 10g nonfat Greek yogurt, and 5g turkey bacon bits.