Mixed Grill Recipe

Prepare crab cake mixture

In a medium bowl, gently combine 8 oz lump crab meat with 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, the zest of 1/2 lemon, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 cup panko. Add the beaten egg and fold gently to combine — avoid breaking up lumps of crab. If mixture seems too loose, add up to 2 additional tablespoons panko. Form into two equal 3/4"–1" thick patties. Chill on a tray in the refrigerator while you prepare other components (about 15 minutes).

Season steak

Pat the steak dry with paper towels. Brush lightly with 1 tablespoon olive oil and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let rest at room temperature for 10–15 minutes while you preheat the grill or pan.

Season fish fillets

Pat the two fish fillets dry. Brush each lightly with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and a small squeeze of lemon juice. Set aside.

Cook steak

Heat a heavy skillet or grill to medium-high (about 400°F / 200°C). Add 1 tablespoon olive oil to the pan. Sear the steak 3–4 minutes per side for medium-rare (internal 125–130°F / 52–54°C), adjusting time for thickness and desired doneness. During the last minute, add 1 tablespoon butter and baste the steak. Transfer to a cutting board, tent with foil and rest 5–7 minutes before slicing thinly against the grain.

Cook fish

While the steak rests, return skillet to medium heat (or use a hot side of the grill). Add 1 tablespoon olive oil and 1 tablespoon butter. Place fish fillets skin-side down (if applicable) and cook undisturbed 3–4 minutes until the edges turn opaque. Flip carefully and cook another 1–3 minutes until fish is opaque and flakes easily with a fork (internal ~135°F / 57°C). Remove and keep warm.

Pan-fry crab cakes

In the same skillet over medium heat, add 1 tablespoon olive oil. Gently place chilled crab cakes and cook 3–4 minutes per side until golden brown and crisp, turning carefully with a spatula. If they brown too quickly, reduce heat slightly and finish 2–3 minutes. Transfer to a paper towel–lined plate and keep warm.

Toss 12 trimmed asparagus spears with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. On a hot grill or in a hot skillet, cook asparagus 3–5 minutes, rolling frequently, until bright green and just tender-crisp with char marks. Finish with a squeeze of 1/2 lemon juice. Keep warm.

Place 1.5 lbs Yukon Gold potato cubes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil, then simmer until fork-tender, about 12–15 minutes. Drain well and return potatoes to the pot over low heat for 1 minute to evaporate excess moisture.

Heat 1/2 cup heavy cream with 3 tablespoons butter until warm (do not boil). Mash potatoes with a potato masher or ricer until smooth. Gradually add warm cream-butter mixture until you reach a silky puree. Season with 1 teaspoon salt and 1/4 teaspoon white or black pepper to taste. Keep covered and warm until plating.

Slice the rested steak against the grain into 1/4" slices. Place a generous spoonful (about 1/2 cup) of Yukon puree on each plate forming a small mound.

Arrange one fish fillet and one crab cake beside the puree. Fan 3–4 slices of steak over or beside the puree. Place 4–6 asparagus spears alongside the proteins.

Dot the dish with remaining 1 tablespoon butter over the warm proteins or puree if desired. Sprinkle 1 tablespoon chopped parsley over the crab cake and puree. Serve with lemon wedges on the side for squeezing.

Optional: spoon any resting juices from the steak into a small pan, warm briefly, and spoon a teaspoon of those juices over the steak slices for extra flavor.