Father’s Day Surf and Turf with Grilled Shrimp, Sautéed Steak, and Veggie Sides

Why You’ll Love This fathers day surf and turf

• Ease of preparation: This fathers day surf and turf recipe is designed for simplicity, with quick cooking times and straightforward steps. From prepping fresh shrimp and steak to grilling vegetables and potatoes, you can enjoy an impressive feast without complicated techniques or long waits, making it perfect for busy home cooks.
• Health benefits: Packed with nutritious proteins from juicy steak and succulent shrimp, combined with colorful vegetables and arugula salad, this dish delivers a balanced meal rich in vitamins, minerals, and lean protein. The inclusion of fresh herbs and light dressings supports overall wellness while satisfying hearty appetites.
• Versatility: This fathers day surf and turf easily adapts to various dietary needs. Swap basil or parsley for herbs, use gluten-free seasoning blends, or adjust sides for low-carb or vegetarian preferences. The mix of grilled proteins and veggies is welcoming to diverse palates and dietary plans.
• Distinctive flavor: The smoky taste of grilled bavette steak and shrimp kebabs pairs beautifully with charred potatoes and a zesty arugula salad. With complementary sauces like buttermilk ranch and BBQ sauce, every bite bursts with rich, fresh, and smoky layers the perfect combination to impress on Father’s Day.

Essential Ingredients for fathers day surf and turf

Main Ingredients:

• 10 oz bavette steak – tender and flavorful beef centerpiece
• 10 oz shrimp, peeled and deveined – fresh seafood complementing the beef
• 12 oz potatoes, halved lengthwise – provides smoky charred flavor and hearty side
• 1 bell pepper, cored and diced – adds sweetness and texture to kebabs
• 1 zucchini, sliced into 1-inch half-moons – offers mild flavor and nutrition
• 4 oz grape tomatoes, halved – bursts of freshness and color
• 2 oz arugula – peppery, leafy salad base
• 1.5 oz Italian dressing – light dressing for salad
• 1.5 oz buttermilk ranch dressing – creamy sauce for potatoes and greens
• ½ cup BBQ sauce – smoky, tangy condiment
• 8 wooden skewers (soaked in water) – for threading shrimp and vegetable kebabs
• 3 tbsp Parmesan cheese – enhances salad with salty richness
• 1 package crispy fried onions – adds crunch
• 2 tbsp savory paprika blend – seasoned flavor for meats and veggies
• Salt and freshly ground black pepper – seasoning basics
• 4 tbsp olive oil – used for brushing steak, shrimp, and vegetables
• Optional: 1 tbsp fresh chopped tarragon and juice and zest of 1 lemon – for lemon-tarragon butter sauce
• 1 stick (about 113 g) unsalted butter, melted – optional for lemon-tarragon butter

Special Dietary Options:

• Vegan: Substitute grilled tofu or plant-based shrimp alternatives for seafood and use marinated seitan or eggplant slices instead of steak.
• Gluten-free: Confirm all dressings and sauces are gluten-free, and use gluten-free fried onions or omit crunchy toppings.
• Low-calorie: Use less oil for brushing, swap potatoes for cauliflower florets, and replace creamy dressings with herb vinaigrettes.

How to Prepare the Perfect fathers day surf and turf: Step-by-Step Guide

First Step: Prepare Ingredients and Wooden Skewers

Begin by soaking wooden skewers in water for at least 20 minutes to prevent burning during grilling. Meanwhile, core and dice the bell pepper, slice zucchini into 1-inch half-moons, and halve the grape tomatoes. Pat the bavette steak dry and set aside.

Second Step: Season Steak and Shrimp Kebabs

Rub the steak with olive oil and season generously with half the savory paprika blend, salt, and pepper. For extra flavor, brush the steak additionally with olive oil and seasoning. Rinse and pat dry the shrimp, then thread them alternately with diced bell pepper, zucchini slices, and grape tomatoes onto the soaked skewers. Drizzle the skewers with olive oil and season with the remaining paprika blend, salt, and freshly ground pepper.

Third Step: Prepare Potatoes

Microwave the halved potatoes covered with plastic wrap for 5 to 8 minutes until they are tender but not falling apart. Toss them with olive oil and a sprinkle of freshly ground black pepper to prepare for grilling.

Fourth Step: Heat the Grill and Cook

Preheat your grill to medium heat (about 375°F to 400°F). Grill the steak for 4 to 8 minutes per side, depending on desired doneness, then remove and let it rest for 5 minutes. Grill the shrimp and vegetable kebabs for 3 to 5 minutes per side until shrimp turn opaque and vegetables are tender. Grill potatoes cut side down for 2 to 3 minutes, turning occasionally, until lightly charred and heated through. Season potatoes with salt and pepper.

Fifth Step: Prepare Salad and Finishing Touches

In a large bowl, toss arugula with Parmesan cheese and Italian dressing. Drizzle buttermilk ranch dressing over the grilled potatoes and sprinkle with crispy fried onions. Optional: Grill lobster tails alongside the steak, cooking 2 to 3 minutes per side, and serve with a lemon-tarragon butter sauce made by whisking melted butter, lemon zest, lemon juice, and chopped tarragon.

Final Step: Assemble and Serve

Slice the rested steak thinly against the grain. Arrange slices, potatoes, shrimp and veggie kebabs, and salad on a large platter or serve family style. Offer BBQ sauce and optional lemon-tarragon butter on the side for dipping or extra flavor.

Dietary Substitutions to Customize Your fathers day surf and turf

Protein and Main Component Alternatives

• Replace bavette steak with filet mignon or sirloin for different beef flavors and textures.
• Swap shrimp with scallops, lobster tail, or plant-based seafood alternatives for variety or vegan options.
• Use tofu kebabs or marinated portobello mushrooms as vegan protein substitutes.

Vegetable, Sauce, and Seasoning Modifications

• Change up vegetable kebabs by adding asparagus, mushrooms, or cherry tomatoes based on seasonality or preference.
• Swap buttermilk ranch with vegan ranch, or use vinaigrettes for lighter dressings.
• Experiment with spice blends, such as cajun or Mediterranean seasoning, to cater to different flavor profiles.

Mastering fathers day surf and turf: Advanced Tips and Variations

• Pro cooking techniques: Use a meat thermometer to ensure steak is cooked to desired doneness for perfect juicy results. Rest all proteins before slicing for optimal tenderness.
• Flavor variations: Add citrus zest or herb butter to seafood, or marinate steak with garlic and rosemary for enhanced complexity.
• Presentation tips: Serve meals on rustic wooden boards or colorful platters. Garnish with fresh herbs or edible flowers to elevate visual appeal.
• Make-ahead options: Prepare marinade and dressings a day ahead, and skewers can be assembled and refrigerated until grilling day to save time.

How to Store fathers day surf and turf: Best Practices

FAQs: Frequently Asked Questions About fathers day surf and turf

fathers day surf and turf

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🍤 Indulge in a luxurious combination of grilled shrimp and sautéed steak, perfectly paired with vibrant veggie sides for a balanced meal.
🥩 Ideal for Father’s Day, this Surf and Turf is a delicious way to celebrate with a crowd-pleasing feast that balances rich and fresh flavors.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

– 10 oz bavette steak for beef centerpiece

– 10 oz shrimp, peeled and deveined for seafood

– 12 oz potatoes for smoky charred flavor

– 1 bell pepper for sweetness and texture

– 1 zucchini for mild flavor and nutrition

– 4 oz grape tomatoes for freshness and color

– 2 oz arugula for salad base

– 1.5 oz Italian dressing for salad

– 1.5 oz buttermilk ranch dressing for potatoes and greens

– ½ cup BBQ sauce

– 3 tbsp Parmesan cheese for salad

– 1 package crispy fried onions for crunch

– 2 tbsp savory paprika blend for meats and veggies

– Salt and freshly ground black pepper

– 4 tbsp olive oil for brushing steak, shrimp, and vegetables

– 1 tbsp fresh chopped tarragon for lemon-tarragon butter sauce

– juice and zest of 1 lemon for lemon-tarragon butter sauce

– 1 stick (about 113 g) unsalted butter, melted for lemon-tarragon butter

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Instructions

First Step: Prepare Ingredients and Wooden Skewers Begin by soaking wooden skewers in water for at least 20 minutes to prevent burning during grilling. Meanwhile, core and dice the bell pepper, slice zucchini into 1-inch half-moons, and halve the grape tomatoes. Pat the bavette steak dry and set aside.

Second Step: Season Steak and Shrimp Kebabs Rub the steak with olive oil and season generously with half the savory paprika blend, salt, and pepper. For extra flavor, brush the steak additionally with olive oil and seasoning. Rinse and pat dry the shrimp, then thread them alternately with diced bell pepper, zucchini slices, and grape tomatoes onto the soaked skewers. Drizzle the skewers with olive oil and season with the remaining paprika blend, salt, and freshly ground pepper.

Third Step: Prepare Potatoes Microwave the halved potatoes covered with plastic wrap for 5 to 8 minutes until they are tender but not falling apart. Toss them with olive oil and a sprinkle of freshly ground black pepper to prepare for grilling.

Fourth Step: Heat the Grill and Cook Preheat your grill to medium heat (about 375°F to 400°F). Grill the steak for 4 to 8 minutes per side, depending on desired doneness, then remove and let it rest for 5 minutes. Grill the shrimp and vegetable kebabs for 3 to 5 minutes per side until shrimp turn opaque and vegetables are tender. Grill potatoes cut side down for 2 to 3 minutes, turning occasionally, until lightly charred and heated through. Season potatoes with salt and pepper.

Fifth Step: Prepare Salad and Finishing Touches In a large bowl, toss arugula with Parmesan cheese and Italian dressing. Drizzle buttermilk ranch dressing over the grilled potatoes and sprinkle with crispy fried onions. Optional: Grill lobster tails alongside the steak, cooking 2 to 3 minutes per side, and serve with a lemon-tarragon butter sauce made by whisking melted butter, lemon zest, lemon juice, and chopped tarragon.

Final Step: Assemble and Serve Slice the rested steak thinly against the grain. Arrange slices, potatoes, shrimp and veggie kebabs, and salad on a large platter or serve family style. Offer BBQ sauce and optional lemon-tarragon butter on the side for dipping or extra flavor.

Last Step:

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Notes

🌿 Soaking skewers prevents burning on the grill.
🥔 Precook potatoes in the microwave for faster grilling.
🔥 Rest steak after grilling for optimal juiciness.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Grilling: 15-20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Omnivore

Nutrition

• Serving Size: 1 portion
• Calories: 1060 kcal
• Sugar: 33 g
• Sodium: 2350 mg
• Fat: 55 g
• Saturated Fat: 16 g
• Unsaturated Fat: Varies
• Trans Fat: 0 g
• Carbohydrates: 77 g
• Fiber: 7 g
• Protein: 59 g
• Cholesterol: 285 mg