Did you miss the All Day Fit x Chef’s Vault Virtual Cooking class!? 

Did you attend and enjoy the meal so much you want to make it again!? 

EITHER WAY, we have you covered! 

Chef’s Vault is extending a continuous ALL DAY FIT COMMUNITY MEMBER DISCOUNT to their meat! Below, Chef Adam Tinsely has written out all the ingredients, equipment & shopping lists plus the cooking instructions. 

Chef’s Vault Discount: 

Check out all the amazing Canadian Meat & Seafood from Chef’s Vault 

Promo code; ALLDAYFITFORLIFE

10% promo code on all our products (Does not apply to bundles or bulk as there is already a discount applied)

Surf & Turf Menu

Ingredients, 1 person 

Starter

  • 2-3 Scallops 
  • ½ bulb fennel 
  • 1 granny smith apple 
  • 1 tbsp butter or olive oil 
  • 1 bunch dill 
  • 1 lemon 

Main 

  • 1 striploin 
  • 1 lobster tail 
  • 2 tbsp butter or olive oil 
  • 1 bunch parsley 
  • 1 bunch cilantro 
  • 1 jalapeno 
  • 2 cloves garlic 
  • 200ml white wine vinegar 
  • 200ml olive oil 
  • 1 bunch watercress 
  • 2 radishes 

Equipment

  • 1 Heavy bottom skillet or cast iron 
  • 1 Small-medium pot 
  • Blender 2-3 mixing bowls 
  • 1 measuring cup (optional) 
  • 1 pair of Scissors 
  • 1 chef’s knife 
  • 1 baking sheet 

Shopping list 

From Chef’s Vault

  • Scallops 
  • Striploin
  • Lobster tails

From the grocery store

  • 1 Bulb fennel 
  • 2 granny smith apples 
  • 1 lemon 
  • 1 bunch dill 
  • 1 bunch thyme 
  • ¼ lbs butter 
  • 1 bunch parsley 
  • 1 bunch cilantro 
  • 1 head garlic 
  • 1-2 jalapenos 
  • White wine vinegar (more than or 200ml) 
  • Olive oil (more than or 200ml) 
  • 1 bunch watercress (substitute arugula if can’t find) 
  • 2-3 red radish or breakfast radish 

Method 

Chimichurri Sauce 

  • Wash cilantro and parsley well 
  • Measure 200ml white wine vinegar and 200ml olive oil place in the fridge 
  • Chop roughly 3 cloves garlic and 1 jalapeño place in a bowl, add 3 large pinches of salt, place in the fridge 
  • Combine dry parsley and cilantro in the blender with garlic and jalapeño add half of the oil and vinegar. Turn blender on max speed adjust with remaining oil and vinegar until mixture comes together and makes a smooth sauce 
  • Place in fridge to rest 

Apple Fennel Dill Dressing 

  • Slice fennel in half, removing the core, peel the layers of the fennel, slice matchstick size slices, then turn horizontally and slice the other way to achieve a fine dice, place in mixing bowl 
  • Cut 1/2 inch slices of apple and make the same matchstick size, then turn horizontally and make the same size cut as fennel, it is important that the fennel and apple are the same sizes. 
  • Add apple and fennel together. Season with lemon juice, olive oil and salt to taste. 
  • Pick the tops of the dill for garnish then take about 1/3 of the bunch and chop finely, removing the woody stems. Add to mixture and taste again, adjusting with salt, lemon and olive oil to taste. 
  • Set mixture in the fridge 

Baking the Scallops 

  • Preheat oven to 450 
  • Drain and place scallops on a baking sheet, separate the scallop from the shell with a spoon
  • Cut a pinky nail size knob of butter and place on each scallop bake for 3-5 minutes. 
  • Careful to not overcook the scallops as they will turn rubbery. Scallops from Chef’s Vault can be eaten raw, for this recipe, I recommend cooking to medium-rare(still raw in the center) 
  • Once out of the oven, garnish with you dressing around the scallop, add the dill tops and Enjoy!

Steak & Lobster 

  • Remove the steaks from the package and place them on a towel to dry, it is important that your meat is as dry as possible to achieve maximum flavour and crust when cooking 
  • Start with slicing the radish into thin rounds, cut as thin as you can by looking at the back of the knife and not looking over the top. Place in cold water and into the fridge 
  • With scissors cut down the shell of the lobster with the tail facing away from you and its legs facing upwards. It is important to place all the pressure on the shell and not the meat 
  • Flip the lobster over and make the same cut on the other size. The lobster meat should come free with a little help from your fingers. Pat dry and set aside 
  • Crush 2-3 cloves of garlic and prepare your thyme for basting 
  • Preheat a heavy bottom pan until it smokes. Add a small amount of veg oil to the pan 
  • Liberally salt the steaks and start searing, keep the steaks moving as they cook to avoid cold spots in the pan 
  • Once you have a nice golden-brown crust, flip the steak and do the same on the other side
  • Remove the steaks from the pan and wipe out excess salt 
  • Add butter, thyme and garlic to a pan on medium-low heat, add steaks back in flipping every 15 seconds while basting 
  • Remove at desired doneness 
  • Add remaining butter into the pan and add lobster tails 
  • Baste often, the lobster should take no more than 3-4 minutes to cook 
  • Allow steaks to rest at least five minutes and lobster 1-2 minutes 
  • In a mixing bowl season watercress with 1-2 tablespoons of olive oil, 1 pinch of salt 
  • Plate chimichurri sauce on the bottom of the plate, slice steak, add lobster steak and salad, garnish with radish 
  • Enjoy!

What would you like to cook at the next Cooking Night? Text us at 647.952.9449 with requests. 

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