Steak & Lobster Salad with Crispy Broccoli and Loaded Potato Wedges

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.

2. 2

   Toss the potato wedges with 1 tbsp olive oil, salt, and black pepper. Spread them on the baking sheet and bake for 25-30 minutes, flipping halfway, until golden and crispy.

3. 3

   While the potatoes bake, toss the broccoli florets with 1/2 tbsp olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for 15-20 minutes until crispy and slightly charred.

4. 4

   Heat a grill pan or skillet over medium-high heat. Season the sirloin steak slices with salt and pepper. Add 1/2 tbsp olive oil to the pan and sear the steak slices for 2-3 minutes per side, or until cooked to your desired doneness. Remove and let rest.

5. 5

   In the same pan, add the chopped lobster tail and minced garlic. Sauté for 2-3 minutes until the lobster is opaque and cooked through. Squeeze 1 tbsp lemon juice over the lobster and toss to coat. Remove from heat.

6. 6

   In a small bowl, mix the Greek yogurt, remaining 1 tbsp lemon juice, and a pinch of salt and pepper to make a light dressing.

7. 7

   Arrange the crispy broccoli, steak slices, and lobster on a large serving platter or individual plates.

8. 8

   Top the roasted potato wedges with cheddar cheese, turkey bacon bits, and a dollop of the Greek yogurt dressing. Sprinkle with chopped parsley.

9. 9

   Serve the steak & lobster salad alongside the loaded potato wedges. Enjoy your meal!