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
