Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Menu

A Late Summer Surf-and-Turf Grill

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Perfect for a Labor Day barbecue, this menu stars grilled shrimp and steak, accented by the best of late-summer produce. The menu serves 4 to 6 as written, but it’s simple to add a little extra shrimp, steak, corn, or salad, depending on what people like best.

Menu Timeline

2 hours before dinner:

  • Coat the steak with spice rub and refrigerate.
  • Make the lemonade and refrigerate.

 

1 hour before dinner:

  • Make the potato salad dressing
  • Boil the potatoes and toss with vinegar, then let cool.

 

40 minutes before dinner:

  • Remove steak from the refrigerator.
  • Make the goat cheese dressing.

30 minutes before dinner:

  • Finish the potato salad.

 

20 minutes before dinner:

  • Grill the steak.
  • Prepare and grill the shrimp.
  • Grill the corn
  • Finish the salad.

 

 

 

 

Shopping List

Fresh Produce

  • 3-1/2 lb. Yukon Gold potatoes
  • 4 ribs celery
  • 4 ears fresh corn
  • 1/4 lb. baby arugula
  • 1 small honeydew melon (about 3 lb.)
  • 1 large or 2 small bulbs fennel
  • 1 pint various heirloom cherry tomatoes (or substitute 3 medium heirloom tomatoes)
  • 1 sweet onion
  • 5 lemons
  • 1 small bunch fresh chives
  • 1 small bunch fresh mint

Meat, Eggs & Dairy

  • 1 (1-3/4- to 2-lb.) hanger steak, trimmed
  • 1 lb. jumbo shell-on shrimp (16 to 20 per lb.), preferably deveined
  • 2 oz. soft goat cheese, at room temperature
  • 1/3 cup buttermilk
  • 1/3 cup sour cream
  • 3 large eggs

Other Groceries

  • 2 cups sparkling water (optional)
  • 3 Tbs. capers

 

Pantry Staples

  • 3/4 cup extra-virgin olive oil
  • 3/4 cup granulated sugar
  • 1/2 cup mayonnaise
  • 1/4 cup plain rice vinegar
  • 3 Tbs. Champagne vinegar
  • 2 tsp. paprika
  • 1 tsp. whole cumin seeds
  • 1 tsp. whole coriander seeds
  • 1 tsp. chili powder
  • 1 tsp. Old Bay seasoning
  • 1 tsp. dry mustard
  • 1 tsp. cayenne
  • Kosher salt
  • Black peppercorns

The Menu

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks