Father’s Day Surf & Turf Board
Easy
1h
6 Servings
Main
Fire up the grill and give Dad a feast worth gathering around. This ultimate Campo Grande board combines Wagyu beef, Ibérico pork, shrimp, chorizo, and bold Spanish flavors for the perfect Father's Day spread. With juicy grilled meats, smoky potatoes, garlic shrimp, and two iconic sauces, there's something for everyone on the table. Built for sharing, easy to serve, and guaranteed to impress.
FEATURED CUT
FEATURED CUT
FEATURED CUT
FEATURED CUT
Recipe for Father’s Day Surf & Turf Board
Ingredients
- 1 pack Campo Grande Ibérico Tenderloin “Solomillo”
- 1 pack Campo Grande Wagyu New York Strip Steak
- 1 pack Campo Grande Ibérico Pork Belly Secreto Steak
- 1 teaspoon flaky salt
- 1 teaspoon freshly ground black pepper
Garlic Shrimp with Chorizo
- 1 pound shrimp, peeled and deveined
- 1 pack Campo Grande Ibérico Chorizo Sausage
- 1 pound shrimp
- 4 garlic cloves, thinly sliced
- 3 tablespoons olive oil
- ½ teaspoon salt
- 1 lemon juice
- ½ cup of parsley
Roasted Potatoes with Chorizo
- 1½ pounds baby potatoes
- 1 pack Campo Grande Ibérico Chorizo Sausage
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Sauces
Preparation
- Remove the Ibérico tenderloin, Wagyu New York strip, and Ibérico pork belly secreto steak from the refrigerator 1 hour before cooking. Prepare the chimichurri and romesco sauces ahead of time and set aside.
- Preheat the grill to medium-high heat. Roast the potatoes at 425°F for about 25–30 minutes. During the last 10 minutes, add the chorizo and continue roasting until crispy and caramelized. Slice the potatoes and the chorizo and mix everything together.
- While the potatoes cook, prepare the garlic shrimp. Heat olive oil in a cast iron pan, add garlic and sliced chorizo, and cook for 2–3 minutes. Add the shrimp and cook for another 2 minutes per side until opaque. For garnish, add some parsley and lemon juice. Remove from heat.
- Season all meats generously with flaky salt and freshly ground black pepper. Place the Ibérico tenderloin on the grill and cook for 1½–2 minutes per side, rotating through all four sides until the internal temperature reaches 145°F. Grill the Wagyu New York strip for approximately 2 minutes per side or until it reaches an internal temperature of 130–135°F. Grill the Ibérico pork belly secreto steak for 4–5 minutes per side until deeply caramelized and crispy, similar to thick-cut bacon.
- Remove all meats from the grill and let rest for 5 minutes. Slice the tenderloin, Wagyu New York strip, and pork belly secreto steak against the grain.
- Arrange the roasted potatoes, garlic shrimp, sliced tenderloin, sliced Wagyu, and pork belly cubes on a large serving board. Serve the chimichurri and romesco sauces alongside for dipping and spooning over the meats. For the ultimate bite, spear a piece of crispy pork belly with a toothpick and dip it into the chimichurri.
FEATURED CUT
FEATURED CUT
FEATURED CUT
FEATURED CUT
