T-Bone Steak and Lobster Chimichurri Sliders Recipe  

For next-level sliders, try this T-bone steak and lobster Chimichurri slider recipe. 🥩🦞
T-Bone Ingredients:
48 oz. Omaha Steaks King Cut T-Bone Steak, thawed
Hot sauce
Omaha Steaks Seasoning
Lobster Ingredients:
5 lb. live lobster 
Chimichurri Ingredients:
1 bunch cilantro, finely chopped
1 bunch parsley, finely chopped
1 shallot or 1/4 of red onion, finely chopped
1 oz. red wine vinegar
3 oz. olive oil
1/2 lemon, squeezed for juice
Red pepper flakes, for heat
Salt and pepper, to taste 
Slider Ingredients:
12 pack Hawaiian rolls
10 slices Munster cheese 
T-bone
Lobster
Chimichurri
T-Bone:
1. Preheat smoker 500°F.
2. Rub T-bone with hot sauce as a binder and season generously with Omaha Steaks Seasoning on all sides.
3. Place T-bone on smoker and flip every 5 minutes until internal temperature reaches 115 degrees for medium-rare.
4. Finish with a torch or sear on a hot pan. Note: The high heat will rise the internal temperature to 125 degrees to reach medium- rare.
Lobster Directions:
1. Clean and prep lobster for boiling.
2. Bring water to rolling boil and add salt.
3. Slowly drop the lobster in the boiling water. 
4. Boil for 7-14 minutes depending on the size of the lobster (this one I did 14 minutes).
5. Remove from the water and add to an ice bath to stop the cooking process.
Chimichurri Directions:
1. Combine cilantro, parsley, shallot, red wine vinegar, olive oil, lemon juice, red pepper flakes, salt, and pepper.
Sliders Directions:
1. In a half pan add the bottom of the Hawaiian rolls and brush on a layer of chimichurri.
2. Add your sliced steak 
3. Add 10 slices of Muenster cheese 
4. Add cooked lobster
5. Top with more chimichurri.
6. Top with buns and brush on more chimichurri.
7. Set smoker or oven to 375 degrees and cook for 30 minutes.
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