Looking to elevate your Memorial Day cookout? You've come to the right place. STK Steakhouse's corporate executive chef,Robert Liberato, joined "Good Morning America" on Monday to help kick off the summer grilling season, showcasing his Zingy Surf & Turf: Grilled Prime New York Strips with Jumbo Shrimp. Scroll below for the full recipes. Serves: 4 Makes enough for 4 steaks + shrimp Ingredients 2 tablespoons smoked paprika 1 tablespoon kosher salt 2 teaspoons black pepper 1 teaspoon ground cumin 1 teaspoon brown sugar Zest of 2 limes 1 teaspoon chili flakes 1/2 teaspoon garlic powder 1/2 teaspoon ground coriander Directions Mix everything in a bowl. Store in an airtight jar for up to 1 month. Use liberally. Grilled shrimp Cobb salad and 2 more simple summer recipes Ingredients 12 U10 shrimp, peeled and deveined, tails on 2 tablespoons olive oil Juice of 1 lime 1 tablespoon Zingy Rub (recipe above) Directions Toss shrimp with olive oil, lime juice and Zingy Rub. Grill over high heat 90 seconds per side, just until opaque and slightly charred. Optional serving suggestions: - Serve on a board garnished with grilled lemon halves and herb butter. - Pair with grilled corn or chimichurri potatoes. - Offer lime wedges or a herb butter for the shrimp. Ingredients Four 14-ounce New York Strip steaks (1.5 inches thick, prime preferred) 2 tablespoons olive oil 2 tablespoons Zingy Rub (recipe above) Maldon salt Cook up the perfect steak for spring with this recipe from Michael Symon Directions Pat steaks dry. Rub with olive oil and coat all sides with Zingy Rub. Let rest at room temp for 30-45 minutes before grilling (for even cooking). Grill over high heat, 4-5 minutes per side for medium rare, depending on heat and thickness. Rest steaks 5-7 minutes before slicing. Finish with flaky sea salt. Serves: 2 Time: 45 minutes Ingredients 2 large russet potatoes (about 14 ounces total), peeled if preferred 1 tablespoon grated Parmesan (powdered or fine) 1/2 ounce truffle oil Pinch of kosher salt 1/2 ounce freshly grated Parmesan (Microplaned) Neutral oil for frying (canola or vegetable) Directions Cut and soak:Cut potatoes into thin fries (shoestring or 1/4-inch thick). Soak in cold water for 30 minutes, then drain and dry well. Double-fry method:Heat oil to 325 F (medium heat). Fry potatoes in batches for 3-4 minutes. Remove before browning, drain. Increase oil to 375 F. Fry again until golden and crispy, about 2-3 minutes more. Drain on paper towels. Season:While hot, toss fries with powdered Parmesan, truffle oil and salt. Finish:Plate fries and top with fresh Microplaned Parmesan. Tyler Florence shares 2 easy summer recipes: Grilled chicken paillard with citrus and fennel, potato salad Ingredients 1/4 cup mayonnaise 1 teaspoon pickled jalapeños, chopped 1 tablespoon cooked, crumbled bacon 1/2 teaspoon smoked paprika 1/2 teaspoon lemon juice Directions Mix all sauce ingredients together in a small bowl. Serve in a ramekin alongside fries. Pro tips for grilling from Liberato: 1. Let your meat rest before and after Letting steaks rest before grilling helps them cook more evenly, especially straight from the fridge. And after grilling? Always give them at least 5 minutes to relax. That's how you lock in those juices. 2. Use two heat zones on the grill Set up a hot zone for searing and a cooler side to finish gently. If the grill gets too hot, move steaks to the cooler side to avoid overcooking. Control the fire, don't let it control you. 3. The Zingy rub works best on dry surfaces Patting your steaks and shrimp dry before rubbing is key. Moisture can steam the meat. Dry means crust, and crust means flavor! 4. Shrimp cook fast -- don't walk away These jumbo U10s take about 90 seconds per side. If you blink, they're rubber. Grill 'til they just turn opaque and curl into a 'C'-not an 'O'. 'C' means cooked, 'O' means overcooked! 5. Don't skip the finish A final hit of flaky sea salt, a squeeze of lime, or a knob of herbed butter right at the end can take your steak or shrimp from great to chef's kiss. Little things finish strong. By clicking on these shopping links, visitors will leaveABCNews.comandGoodmorningamerica.com, and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links.SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Clickhere. STK Steakhouse chef shares must-try recipes for surf and turf, truffle friesoriginally appeared ongoodmorningamerica.com
