2025 W24 R100 Father's Day Surf 'n Turf Feast
with Shrimp & Veggie Kebabs, Ranch Potatoes & Arugula Salad
- Milk
- Eggs
- Shellfish
- Wheat
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
1.5 ounce
Italian Dressing
(Contains: Milk)
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Milk, Eggs)
12 ounce
Potatoes
8
Wooden Skewers
2 tablespoon
Savory Paprika Blend
2 ounce
Arugula
10 ounce
Bavette Steak
3 tablespoon
Parmesan Cheese
(Contains: Milk)
8 tablespoon
BBQ Sauce
4 ounce
Grape Tomatoes
1 unit
Bell Pepper
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Zucchini
1 unit
Crispy Fried Onions
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
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. • Halve potatoes lengthwise. Core and dice bell pepper into 1-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into 1-inch-thick half-moons.
• 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 grape 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, working in batches for 4 servings if needed). Cook to desired doneness, 4-8 minutes per side (grill temperatures 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.
Beef is fully cooked when internal temperature reaches 145°.
Shellfish is fully cooked when internal temperature reaches 145°.
