Napa Valley Grille chef shares grilled surf-and-turf recipe for Labor Day

WESTWOOD, LOS ANGELES (KABC) -- Burgers and hot dogs are the most popular items grilled on Memorial Day, July 4th and Labor Day, but chef Andrew Bice of the Napa Valley Grille says you can up your game by using surf and turf this year.

Bice uses thinly-sliced skirt steak and shrimp with a bit of salt and pepper, and says both cook quickly.

When the proteins are nearly done, he puts sliced peaches on the grill to add to his grilled peach slaw. He puts all of the grilled items on top of the Napa cabbage mix combined with a grapefruit vinaigrette.

Quick, easy, and tasty for your Labor Day crowd.

Peach vinaigrette goes on the peach slaw. Add the proteins and top with the grapefruit vinaigrette.

Grapefruit Vinaigrette

Grapefruit segments - cup
Grapefruit juice - cup
Orange juice - cup
Shallots - cup (minced)
Avocado - 1 each (diced)

Chives - bunch (chopped)
Parsley - bunch (chopped)
Mint - bunch (chopped)
Grapefruit zest
Honey - 1 tablespoon
Canola oil - 2 cups

Add all ingredients to a mixing bowl and drizzle in oil while whisking the season salt and pepper to taste.

Grilled Peach Slaw

Napa Cabbage - 1 each
Reg Cabbage - 1 each
Red Onion - 1 each
Peaches - 1 each
Green onion - 3 each

Shave cabbage and 1/4 cup of red onions and place in a mixing bowl. Add grilled peaches, green onions and dress with peach vinaigrette. Season to taste with salt and pepper.

Peach Vinaigrette

Honey - 1 cup
Preach - 2 each
Shallots - 1 each
Garlic - 1 each (clove)
Parsley - bunch
White sesame seeds - 2 oz
Sesame oil - 1 oz
White wine vinegar - 4 oz
Canola oil - 8 oz

In saute pan, add your honey, then add peaches, shallots, garlic. Saute in low heat for one minute and then add vinegar. Remove from heat and add to blender and blend. While blending, slowly drizzle both oils and adjust consistency with water. Season with salt and pepper to taste.
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