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This knockout land and sea combo brings juicy grilled steak, gooey honey BBQ wings, zesty Cajun shrimp, and buttery corn together on one amazing platter. It's just what you need for backyard gatherings or when you want to wow your guests without sweating in the kitchen all day.
I whipped up this eye-catching spread for my hubby's birthday, and now we can't celebrate anything without it. Everyone's always shocked at how little time it actually takes me - they think I've been cooking all day when really I've got some clever shortcuts.
What You'll Need
- Ribeye or sirloin steaks: Pick ones with good fat marbling that are at least 1 inch thick for juicy results
- Olive oil: Makes the spices stick and helps create that tasty brown crust
- Garlic powder: Gives you nice garlic taste without burning like fresh cloves would
- Smoked paprika: Adds that hint of smokiness that makes grilled food so good
- Salt and black pepper: The must-haves that make beef taste like beef
- Chicken wings: Go for plump, evenly sized ones so they cook at the same rate
- BBQ sauce: Whatever brand you love works great as your flavor foundation
- Honey: Gives you that finger-licking stickiness and cuts any tang from the BBQ
- Smoked paprika: Matches the steak seasoning and makes the sauce taste richer
- Garlic powder: Brings savory notes that work with the sweet stuff
- Cayenne pepper: Throw some in if you want a little kick to balance the sweetness
- Shrimp: Grab large or jumbo ones for easier handling and prettier presentation
- Cajun seasoning: Your shortcut to big flavor without mixing tons of spices
- Butter: Creates that silky coating that makes shrimp taste fancy
- Fresh garlic: Gives that zingy aroma that makes seafood shine
- Fresh corn: Check for bright husks and golden silk to get the sweetest ears
- Butter: Brings out corn's natural sweetness
- Cajun seasoning: Connects the corn flavor to the shrimp for a more pulled-together meal
- Mayonnaise: Forms a thick base that sticks nicely to your meats
- Dijon mustard: Brings a nice zip and layers of flavor
- Honey: Takes the edge off sharper flavors with just enough sweetness
- Cajun seasoning: Pulls all the different parts together with one consistent flavor
How To Make It
- Get The Steak Ready:
- Mix the olive oil with your seasonings in a small bowl until you've got a thick paste. Rub this all over your steaks, really working it in with your fingers. Let them sit out for about 30 minutes so they can soak up the flavors and warm up a bit for more even cooking.
- Fix Up The Chicken Wings:
- Stir all sauce stuff together until smooth. If your honey's too thick, pop it in the microwave for a few seconds. Split the sauce into two portions - one for now, one for later. Toss the wings in the first batch of sauce until they're all coated. Set them on a baking sheet with some space between each wing so they cook right.
- Cook Your Shrimp:
- Get a big pan nice and hot. Drop in the butter and let it melt until it starts bubbling a little. Throw in the minced garlic and keep stirring so it doesn't burn. As soon as you can smell that garlic, add the shrimp in one layer with some space between them. Sprinkle the Cajun seasoning all over. Once the edges turn pink, flip each one. They're done when they look solid white but still feel a bit soft.
- Get That Steak On:
- Make sure your grill or pan is super hot - the meat should sizzle right away when it hits the surface. Put your steaks down and don't touch them for about 4 minutes so they get that nice crust. Flip once and cook until they're how you like them. For pink in the middle, pull them off when they hit 130°F because they'll keep cooking while resting. Let them sit under some loose foil for 5 minutes so the juices stay in.
- Deal With The Corn:
- You can boil it in really salty water until bubbling hard, or slap husked ears straight on a medium-hot grill. Either way takes around 8-10 minutes until the kernels look bright and feel tender when poked. Brush with melted butter right away so it soaks in, then sprinkle with Cajun seasoning while still hot.
- Mix Up Your Sauce:
- Beat all the ingredients together until there are no streaks and it's totally smooth. It should be orangey-looking and thick enough to pour but not runny. Put it in a squeeze bottle or little pitcher so you can drizzle it easily.
- Put It All Together:
- Cut the steak across the grain into half-inch slices. Arrange everything on a big platter with steak on one end, shrimp on the other, and wings and corn filling the middle. Zigzag the sauce over the steak and shrimp. For a fancier look, stick corn halves between the meat sections to create different heights.
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The Cajun seasoning really ties everything together. I found this out by accident when playing around with different spices, and once I tried a good Cajun blend, it clicked perfectly. My kid actually calls this our "big day plate" since we only make it when there's something worth celebrating.
Do-Ahead Steps
Don't let this big spread scare you off - you can get lots done early. Season the steaks up to a day ahead and keep them in the fridge. The wing sauce keeps for a week if stored right. Clean your shrimp the day before, and even make that drizzle sauce up to three days ahead. When it's time to eat, you'll just need to cook everything, which makes things way less stressful if you've got company coming.
Mix It Up
Feel free to switch things around based on what you like or what's in your fridge. For the steak, any good grilling cut works fine. Try NY strip, T-bone, or even flank steak if you adjust how long you cook it. The wings can be swapped for chicken tenders if you want easier eating, and the shrimp might become scallops or chunks of firm fish like swordfish. Your veggie friends can join in too - just use grilled portobello mushrooms with the same seasonings instead of meat.
What To Serve With It
Put everything out family-style on a wooden board for that wow factor. Add small bowls of extra sauce and maybe some hot sauce for folks who like things spicy. A simple green salad with vinaigrette works perfectly alongside without stealing the show. Drink-wise, go with a cold lager, some unsweetened iced tea with lemon, or a bolder red wine like Malbec or Zinfandel that can stand up to both the beef and all those spices.
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Frequently Asked Questions
- → How do I keep grilled steak juicy?
Marinate it in oil and spices for a half-hour. Cook over medium-high heat, then let it rest for a couple of minutes before cutting to lock in the juiciness.
- → Can I bake the wings instead of grilling?
Definitely. Set your oven to 400°F (200°C), coat wings in sauce, and bake on a tray, flipping them halfway through for 20-25 minutes.
- → How do you avoid overcooking shrimp?
Melt butter in a pan, add the shrimp with seasonings, and cook for 2-3 minutes per side until they’re opaque and a little golden.
- → What can I do to make corn tastier?
Grill or boil the corn, then brush on melted butter and sprinkle with Cajun seasoning for a flavorful punch.
- → Is it alright to prep the drizzle sauce early?
Sure, you can whip it up ahead and keep it sealed in the fridge for about two days. Stir it well before using.
- → What’s a quick Cajun seasoning substitute?
You can blend paprika, garlic powder, onion powder, cayenne, oregano, and thyme to make your own Cajun spices.