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A Late Summer Surf-and-Turf Grill

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Featured in our Backyard BBQ Guide

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


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