Grilled Steak Honey Wings Shrimp

This surf and turf platter combines perfectly grilled steak, sweet and spicy honey BBQ wings, and Cajun-spiced shrimp for an indulgent feast that&s easier to prepare than you might think. I created this recipe when hosting my first backyard barbecue, and it&s become my signature dish for summer gatherings.

I originally developed this combination when I couldn&t decide between seafood and steak for a family celebration. The combination was such a hit that guests still request it years later whenever they visit.

Ingredients

• Ribeye or sirloin steaks: Choose well marbled cuts at least 1 inch thick for the juiciest results
• Olive oil: Helps the spices adhere and promotes browning
• Garlic powder: Provides aromatic flavor without burning like fresh garlic
• Smoked paprika: Adds a subtle smoky depth that enhances the grilled flavor
• Salt and black pepper: Use kosher salt for better distribution and freshly ground pepper
• Chicken wings: Pat them dry before seasoning for crispier skin
• BBQ sauce: Choose a high quality sauce as your base or make your own
• Honey: Adds the perfect sticky sweetness and helps with caramelization
• Smoked paprika: Doubles down on the smoky notes
• Garlic powder: Provides savory depth
• Cayenne pepper: Adjust according to your heat preference
• Shrimp: Look for large or jumbo size for easier cooking and better presentation
• Cajun seasoning: Contains paprika, garlic, onion, and various peppers for complex flavor
• Butter: Creates a rich sauce that coats the shrimp
• Garlic: Fresh minced garlic adds brightness and aroma
• Corn: Fresh summer corn works best when in season
• Butter: Enhances the natural sweetness of corn
• Cajun seasoning: Ties the corn to the flavor profile of the shrimp
• Mayonnaise: Creates a creamy base for the sauce
• Dijon mustard: Adds tangy complexity
• Honey: Balances the spice with subtle sweetness
• Cajun seasoning: Maintains flavor continuity throughout the meal

Step-by-Step Instructions

Prepare the Steaks:

Season the ribeye or sirloin steaks generously with olive oil first to help the spices adhere. Mix the garlic powder, smoked paprika, salt and black pepper in a small bowl then apply evenly to both sides of the steaks using your hands to press the seasonings into the meat. Allow the steaks to marinate at room temperature for at least 30 minutes to absorb the flavors and take the chill off for more even cooking.

Make the Wing Sauce:

Combine the BBQ sauce, honey, smoked paprika, garlic powder, and cayenne pepper in a medium bowl, whisking until completely incorporated. The sauce should be thick enough to coat the back of a spoon but still pourable. Taste and adjust seasonings as needed, remembering the flavors will concentrate during cooking.

Prepare the Wings:

Preheat your oven to 200°C or prepare your grill for indirect heat cooking. Pat the chicken wings completely dry with paper towels to ensure crispiness. Place the wings in a large bowl and coat them with half of the prepared sauce, tossing gently until each wing is evenly covered. Arrange the wings on a baking sheet lined with parchment paper or place them on the cooler side of the grill. Cook for 20 to 25 minutes, carefully flipping halfway through cooking time. Reserve the remaining sauce for basting during the final minutes of cooking.

Cook the Shrimp:

Heat a large skillet over medium heat and add the butter, allowing it to melt completely without browning. Add the minced garlic and sauté for exactly one minute, stirring constantly to prevent burning. The garlic should become fragrant but not brown. Add the peeled and deveined shrimp to the pan in a single layer, then sprinkle with Cajun seasoning. Cook the shrimp for 2 to 3 minutes per side, just until they turn pink and opaque. The shrimp will curl into a C shape when perfectly cooked, while overcooked shrimp curl into a tight O shape.

Grill the Steaks:

Heat your grill or grill pan to medium high heat until you can hold your hand about 5 inches above the grate for only 3 to 4 seconds. Place the marinated steaks on the hottest part of the grill. Cook for 4 to 5 minutes on the first side without moving them to develop a good sear and grill marks. Flip once and cook for another 4 to 5 minutes for medium rare, or adjust time for your preferred doneness. Remove the steaks to a cutting board and let them rest for a full 5 minutes before slicing to allow the juices to redistribute throughout the meat.

Prepare the Corn:

Bring a large pot of salted water to a rolling boil. Add the corn and cook for approximately 8 to 10 minutes until tender. Alternatively, place husked corn directly on a medium hot grill and turn occasionally until kernels are tender and lightly charred in spots, about 10 minutes total. Brush the cooked corn with melted butter while still hot, then sprinkle evenly with Cajun seasoning, rotating to coat all sides.

Make the Drizzle Sauce:

In a small bowl, combine the mayonnaise, Dijon mustard, honey, and Cajun seasoning. Whisk until completely smooth and no streaks remain. The sauce should have a pourable consistency that will beautifully coat the steak and shrimp. If too thick, add a teaspoon of water or lemon juice to thin slightly.

Assemble the Platter:

Slice the rested steak against the grain into half inch thick pieces. Arrange the sliced steak, wings, shrimp, and corn on a large serving platter, grouping each component for visual appeal. Drizzle the sauce generously over the steak and shrimp, allowing some to pool on the plate for dipping. If desired, garnish with freshly chopped parsley or thinly sliced green onions for a pop of color and freshness.

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My favorite part of this recipe is how the honey BBQ wings provide a sweet counterpoint to the savory steak and spicy shrimp. The first time I served this platter at a family gathering, my brother in law who normally only eats plain steak asked for the recipe. Now he makes it for his poker nights and tells everyone it&s his signature dish!

Timing Is Everything

The trickiest part of this recipe is getting all components ready at the same time. I recommend working backward from when you want to serve. Start by prepping all ingredients and making the sauce. The wings take longest, so get those in the oven first. About 15 minutes before the wings are done, start your corn, then your steaks. The shrimp cook last as they take just minutes and are best served immediately. Keep the wings warm in a low oven if they finish early.

Make It Your Own

This recipe is incredibly versatile. For a spicier version, double the cayenne in the wing sauce and add red pepper flakes to the shrimp. For a milder family friendly option, reduce the Cajun spice and use a sweet BBQ sauce. You can substitute chicken breasts for the steak if you prefer poultry, or use salmon instead of shrimp for a different seafood option. The core flavor profile works with many proteins.

Perfect Pairings

This surf and turf platter pairs beautifully with a variety of sides. A simple green salad with vinaigrette provides freshness against the rich proteins. Garlic bread or dinner rolls are perfect for soaking up the delicious sauces. For beverages, try a bold red wine like Zinfandel with the steak, or a crisp lager that complements both the seafood and BBQ flavors. For non alcoholic options, a sparkling lemonade cuts through the richness nicely.

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This feast is the perfect centerpiece for any occasion and provides an unforgettable dining experience your guests will rave about!

Frequently Asked Questions

→ Can I cook this entire meal on the grill?

Yes! You can prepare the entire meal on the grill for added smoky flavor. Grill the steaks and corn directly on the grates, and use a cast iron skillet on the grill for the shrimp. For the wings, you can grill them first, then finish with the honey BBQ sauce during the last few minutes to prevent burning.

→ What sides pair well with this surf and turf platter?

While this platter already includes corn on the cob, other complementary sides include garlic mashed potatoes, grilled asparagus, a simple green salad, or dinner rolls. A cold pasta salad also makes a nice addition for a complete meal.

→ How can I tell when my steak is cooked to the right temperature?

For medium-rare, the internal temperature should reach 135°F (57°C), medium is 145°F (63°C), and well-done is 160°F (71°C). Using a meat thermometer is the most accurate way to check. Alternatively, you can use the finger test - medium-rare feels like the base of your thumb when you touch your middle finger to your thumb.

→ Can I prepare any parts of this meal ahead of time?

Yes, you can marinate the steak up to 24 hours in advance, prepare the honey BBQ sauce and the drizzle sauce a day ahead, and clean and season the shrimp several hours before cooking. The corn can also be pre-boiled and then finished on the grill right before serving.

→ What's the best way to reheat leftovers?

For the steak, reheat gently in a 275°F (135°C) oven until warmed through to avoid overcooking. The wings can be reheated in a 350°F (175°C) oven until hot. For the shrimp, a quick sauté in a pan with a touch of butter is best. Microwave reheating can make seafood and steak tough, so it's best avoided if possible.

→ Can I substitute the meats in this platter?

Absolutely! You can substitute ribeye with strip steak, filet mignon, or even flank steak. Chicken thighs can replace wings, and scallops or lobster tails make excellent alternatives to shrimp. Just adjust cooking times accordingly for different proteins.