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.