FATHER'S DAY SURF 'N' TURF FEAST
with Shrimp & Veggie Kebabs, Ranch Potatoes & Arugula Salad
- Shellfish
- Milk
- Wheat
- Eggs
Fire up the grill this Father’s Day with a surf ’n’ turf feast! For the surf, you’ll skewer shrimp and veggies for some smoky paprika-spiced kebabs. And as for the "turf," there's juicy grilled bavette steaks. Ranch-seasoned potatoes, an arugula salad, and BBQ sauce complete this feast!
Ingredients
8 tablespoon
BBQ Sauce
2 ounce
Arugula
12 ounce
Potatoes
1 unit
Zucchini
10 ounce
Bavette Steak
2 tablespoon
Savory Paprika Blend
10 ounce
Shrimp
(Contains: Shellfish)
1.5 ounce
Italian Dressing
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
8 unit
Wooden Skewers
1 unit
Crispy Fried Onions
(Contains: Wheat)
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
1 unit
Bell Pepper
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Preheat a grill to medium heat. (If using a grill pan, you’ll heat it in Step 3.) Place skewers in a shallow dish and cover with water (this helps prevent them from burning!). Wash and dry produce.
Core and dice bell pepper into 1-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into 1-inch-thick half-moons. Halve potatoes lengthwise.
Pat steak* dry with paper towels. Rub with a drizzle of oil, then season all over with half the Savory Paprika Blend, a pinch of salt, and pepper. Set aside.
Rinse shrimp* under cold water, then pat dry with paper towels.
Carefully thread shrimp, bell pepper, zucchini, and tomatoes onto skewers, alternating ingredients. Drizzle kebabs with oil and season generously all over with remaining Savory Paprika Blend, salt, and pepper.
In a large microwave-safe bowl, toss potatoes with a pinch of salt. Cover tightly with plastic wrap; microwave until potatoes are fork tender, 5-8 minutes. (For 4 servings, you may need to microwave potatoes for an additional 2-3 minutes.)
Add a drizzle of oil and season with pepper; toss to combine. (If using a grill pan, preheat over medium-high heat while potatoes cook.)
Add steak to grill (or grill pan). (For 4 servings, work in batches for if necessary.) Cook to desired doneness, 4-8 minutes per side (grills can vary).
Transfer steak to a cutting board to rest for at least 5 minutes.
Add kebabs in a single layer to grill (or grill pan). Grill until veggies are browned and tender and shrimp are cooked through, 3-5 minutes per side. TIP: Work in batches, if necessary.
Add potatoes to grill (or grill pan), cut sides down; grill, flipping occasionally, until lightly charred, 2-3 minutes.
Transfer kebabs and potatoes to a large serving platter. Season potatoes with salt and pepper.
While skewers and potatoes grill, in a second large bowl, toss together arugula, Parmesan, and Italian dressing until combined.
Thinly slice steak against the grain.
Drizzle ranch dressing over potatoes and sprinkle with crispy fried onions.
Serve steak, potatoes, kebabs, and salad family style with BBQ sauce on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty kebabs and flavorful steak, though some found the paprika seasoning too strong.
- Ease of prep: While some found it time-consuming, others appreciated the fun, hands-on cooking experience for a special occasion.
- Suggestions: Consider grilling veggies in foil packets for easier cooking. Try marinating the steak longer to improve tenderness.
- Portions: Generous servings left many with leftovers, but a few needed to add extra steak for larger groups.
- Steak quality: Some found the bavette steak tough or chewy; slicing thinly against the grain may help texture.
