I am so pleased to tell you about Vegas.com to post a inspired dish from there beautiful restaurants in Las Vegas. The Las Vegas Hotels are all about luxury, and giving their guests the most over the top experience from the entertainment to the food.
I chose the 777 yes, that's the price! Out of all of the most expensive burgers I have to admit this burger intrigues me the most. It’s a Kobe beef burger, topped with Maine lobster, prosciutto, caramelized onions, and a 100 year old drizzle of balsamic vinegar. In essence, it’s just another surf and turf burger – something I’ve been planning on making myself. But the big separating point from this burger and my future burger will be the mandatory $600 – $700 bottle of Dom Perignon that Le Burger Brasserie serves with their burger.
Here is my inspired burger you can make at home a perfect summer surf n turf dinner, only my version is healthier and just a tad bit less expensive!
Kobe beef is expensive, why you ask? Kobe beef is rare, and producing it is an expensive, time consuming process. There are three main factors that make Kobe beef so tender and succulent. The Wagyu breed of cattle, the regular massaging of the cow to blend the fat into the muscle, and the diet of beer given to the cow to stimulate appetite.
I am doing a twist on the Bellagio Kobe Beef and Maine lobster burger that's more affordable .. Surf n Turf ! ♥
Make sure to check outVegas.com for your next visit to fabulous Las Vegas!
( That's the 777 Kobe Beef Burger topped with Maine Lobster!)
Inexpensive steaks for the grill. What I'm talking about is the butcher's cuts.
The pieces of the steer that you won't find in the fancy-pants steakhouses or the styrofoam trays in the refrigerated cases in the supermarket (well, at least not most supermarkets). The pieces that chefs love to use because not only are they more inexpensive, but they've got character. the best cuts are
Eye of Round
The cheapest are probably the round cuts.They are also the leanest cuts and healthier.
1 6″ x12″ cedar plank
5 6-8oz raw lobster tails
1 lemon, thinly sliced
Fresh chives roughly chopped
Salt and pepper
How to cook the Grilled Lobster Tails Recipe:
Soak cedar grilling plank in water for at least one hour.
Preheat grill to 400Fº.
Turn the lobster tails leg side up and carefully cut down the center cutting only the shell. Season with salt and pepper.
After 10-12 minutes the plank will be smoking and the lobster meat will be firm in a bright red shell. Remove from grill.
The tail meat can be pulled out of the shell after a few minutes to cool.
Grilled Balsamic-Garlic Steak
Serves: 4 - 6
2 tablespoons of balsamic vinegar
2 tablespoons of Worcestershire sauce
5 gloves of garlic, peeled and finely chopped
2 teaspoon of kosher salt
½ teaspoon of black pepper
½ cup of olive oil
2 sprig of fresh rosemary
1 piece of steak of your preference, about 2 lbs (I used beef round top round steak)
Mix together in a plastic bag the balsamic vinegar, Worcestershire sauce, garlic, salt, pepper, olive oil and rosemary. Add the steak let marinate for 4 – 6 hours or overnight in the refrigerator.
Heat the grill to medium – high and cook the steak for 6-8 minutes per side for rare, and a few minutes longer for medium. Let it rest for 10 minutes before cutting.
Slice the steak thinly and serve.