Gridiron Glory Steak And Lobster Brochette Grilled Tacos With Heirloom Tomato Salsa Fresca

• For the Salsa Fresca:
• 2 large heirloom or beefsteak tomatoes, chopped into small bite size pieces
• 1 medium size avocado, peeled, seeded and diced
• 2 large green onions (white and light green parts), chopped
• 1 large garlic clove, minced
• 1 heaping tablespoon cilantro, chopped
• 2 teaspoons fresh lime juice
• 1 teaspoon light olive or vegetable oil
• Salt and Pepper to taste
• For the Quesadillas:
• 1 - 8 ounce bacon wrapped beef fillet steak, approximately 1" thick
• 1 - 8 ounce lobster tail, shell removed
• Salt and Pepper to taste
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon light olive or vegetable oil, divided
• 2 - 1" thick slices from a medium to large sweet yellow onion
• 3 large jalapeno peppers, remove seeds and membranes for a milder flavor
• 8 - 8" flour tortillas
• 8 ounces grated quesadilla cheese
• 2 tablespoons butter, softened to room temperature
• 2 cups chopped romaine hearts and baby arugula blend

1. Place all of the salsa ingredients into a medium size bowl. Gently mix well to combine. Cover and refrigerate until ready to use.
2. Preheat an outdoor grill to medium high. Season the fillet and the lobster tail with salt and pepper to taste; set aside. Mix the lemon juice and 1 teaspoon of the oil and sprinkle over the lobster; run a metal or wooden skewer (that has been soaked in water for at least 30 minutes) through the middle and set aside. Skewer the onion and jalapeno peppers. Brush with one teaspoon of the oil. Place the onion and jalapeno and the fillet skewers toward the center or hottest part of the grill. Grill each skewer for approximately 5 minutes on each side. Just before turning the steak, place the lobster tail on the hottest part of the grill next to the steak. Grill the lobster for approximately 3 minutes on each side or the tail turns opaque and brown around the edges. Remove the meat and vegetables when done, transfer to a cutting board; cover and allow resting for five minutes or so. After resting, cut the fillet, lobster, onion and jalapeno into small bite size pieces; set aside and keep warm until ready to use.
3. Lay the tortillas in a single layer on flat, clean surface. Sprinkle each of the tortillas with equal amounts of the grated cheese. To one side of the tortilla, sprinkle equal amounts of the steak, lobster, onion and jalapeno. Fold the tortilla in half and spread the outside with equal amounts of the butter; set aside.
4. Clean the hot grill with a grill brush. Place the quesadillas onto the hot grill and, watching very carefully, toast on both sides until they are golden brown and the cheese is melted on the inside. Remove from the heat and transfer to a serving platter and allow cooling for 3 minutes or just until they are hot but cool enough to handle. Open tacos up with your fingers and stuff with equal amounts of the lettuce and arugula blend and top with desired amounts of the Salsa Fresca.

fresca, heirloom, avocado, green onions, garlic, cilantro, lime juice, light olive, salt, bacon, lobster, salt, freshly squeezed lemon juice, light olive, sweet yellow onion, jalapeno peppers, flour tortillas, quesadilla cheese, butter, arugula

Taken from www.epicurious.com/recipes/member/views/gridiron-glory-steak-and-lobster-brochette-grilled-tacos-with-heirloom-tomato-salsa-fresca-50004076 (may not work)