Surf & turf, but make it next-level with grilled USDA Certified Very Tender Filet Mignons, a simple garlic-herb marinade, decadent lobster, and a bold Calabrian chili butter finish. 8 - 7 oz. Omaha Steaks Split Lobster Tail Skewers 4 - 7 oz. Omaha Steaks Private Reserve® Filet Mignons Marinade 1 cup olive oil (plus 1–2 tbsp for finishing) 4 cloves garlic, grated 1 tbsp fresh rosemary, finely chopped 1½ tsp fresh oregano, finely chopped 1½ tsp balsamic vinegar 1½ tsp kosher salt ½ tsp black pepper Butter 2 sticks unsalted butter 1 ½ tbsp Calabrian chili paste with oil from the jar ½ tsp anchovy paste 1 clove garlic, microplaned 1 tsp lemon zest ¼ tsp Better Than Bouillon Lobster Base 1 tbsp finely chopped parsley Instructions: 1. Add all the ingredients for the marinade to a medium mixing bowl, and whisk together. Place the steaks in a resealable bag and pour ⅔ of the marinade over the steaks, reserving the remaining ⅓. Remove as much air as possible before sealing it. Massage the marin...