With Labor Day weekend around the corner, chef Danny Grant stopped by "Good Morning America" on Thursday with a lineup of elevated yet approachable dishes perfect for summer entertaining.Grant, the chef behind Maple & Ash, shared crowd-friendly recipes for grilled steak, sweet corn, meatballs and burrata that home cooks can easily recreate for their own gatherings.Check out his full recipes below.Grilled SteakMaple & Ash grilled dry aged steak.Debby WolvosServes 2Ingredients1 bone-in ribeye or New York strip, about 20–24 oz and 1½–2 inches thick1 1/2 teaspoons kosher salt1/2 teaspoon freshly ground black pepper1 tablespoon neutral oil, such as canola or grapeseedFlaky sea salt, for finishingDirectionsSeason the steak: Pat the steak completely dry with paper towels.Season generously on all sides with kosher salt and black pepper. For the best result, refrigerate uncovered for at least 1 hour or up to overnight.Remove from the refrigerator about 30 minutes before grilling.Preheat the grill: Heat an outdoor grill or grill pan over high heat. The cooking surface should be very hot before the steak goes on.Lightly coat the steak with neutral oil.Grill the steak: Place the steak over the hottest part of the grill and cook without moving it for about 3–4 minutes, until a deep crust develops.Flip and cook another 3–4 minutes.Continue cooking, flipping occasionally, until the steak reaches your preferred doneness:- Rare: 120–125°F- Medium-rare: 125–130°F- Medium: 135–140°FFor a particularly thick steak, move it to a cooler section of the grill after searing and finish over more moderate heat.Transfer the steak to a cutting board and let it rest for 8–10 minutes before slicing.Slice against the grain into thick pieces and finish with flaky sea salt.Sweet Corn with Smoked Peach Butter, Lime & ShisoServes 4IngredientsFor the smoked peach butter1 ripe peach1 stick unsalted butter, softened2 tablespoons honey2 tablespoons finely chopped Calabrian chilesKosher salt and freshly ground black pepper, to tasteFor the corn4 ears sweet corn1/2 small red onion, cut into thick rings2 tablespoons garlic butter1/4 cup finely diced fresh peach1/4 cup finely grated Pecorino Romano cheese1 tablespoon chopped fresh chivesZest of 1 limeJuice of 1 limeFresh shiso leaves, for garnishEdible summer flowers, optionalKosher salt and freshly ground black pepperDirectionsMake the smoked peach butter: Heat a grill or grill pan over medium-high heat. Grill the peaches, cut side down, until softened and lightly charred. Once cool enough to handle, remove the skins and mash the flesh.In a bowl, combine about ½ cup mashed peach with the softened butter, honey, and Calabrian chiles. Season with salt and pepper and mix until smooth. Set aside.Grill the onion: Lightly coat the onion rings with oil and season with salt and pepper. Grill until tender and lightly charred. Let cool slightly, then roughly chop.Cook the corn: Cut the kernels from the cobs. Toss the corn with the garlic butter and a pinch of salt. Spread on a baking sheet and roast at 450°F for about 6 to 8 minutes, or until the corn is hot and beginning to caramelize. Finish the dish: Transfer the warm corn mixture to a bowl and toss with about 1/4 cup smoked peach butter, the diced fresh peach, Pecorino Romano, lime juice, and chives.Garnish and serve: Spoon onto a serving platter and finish with fresh lime zest, shiso leaves, and edible flowers if using.Dry-Aged Meatballs With Caramelized Tomato Sauce, Sweet Peppers, Spicy Olives & Herb SalsaMaple & Ash dry aged meatballs.The Louis CollectiveServes 4Popular ReadsIngredientsFor the meatballs8 oz dry-aged beef chuck, cut into small cubes6 oz tri-tip, cut into small cubes6 oz pork shoulder, cut into small cubes3 oz beef fat, finely chopped1/2 small yellow onion, finely chopped2 cloves garlic, finely chopped2 tablespoons red wine2 oz fontina, cut into small cubes1 large egg1/2 cup cubed crusty bread1/4 cup whole milk1/3 cup finely grated Parmesan1/4 cup whole-milk ricotta1 teaspoon Worcestershire saucePinch of red pepper flakes1 teaspoon fresh thyme leaves, chopped1 teaspoon fresh oregano, chopped1/2 teaspoon freshly ground black pepper1 teaspoon kosher saltFor the marinara1 tablespoon extra-virgin olive oil1/2 small yellow onion, finely chopped2 cloves garlic, mincedPinch of red pepper flakes1 28-ounce can whole peeled tomatoes3–4 fresh basil leavesKosher salt, to tasteDirectionsMake the marinara: Heat olive oil in a saucepan over medium-low heat. Add onion, garlic, and red pepper flakes and cook until softened and translucent without browning, about 5 minutes.Crush the tomatoes by hand and add them along with their juices. Season lightly with salt and simmer for about 30 minutes.Add the basil, remove from the heat, and let steep for about 15–20 minutes. Remove the basil and set the sauce aside.Prepare the meatball mixture: Cook the onion and garlic with the red wine in a small skillet over medium-low heat until soft and the wine has mostly evaporated. Let cool.If grinding the meat yourself, combine the beef chuck, tri-tip, pork shoulder, beef fat, salt, and fontina and chill very well. Grind together with the cooled onion mixture.If using butcher-ground meat, simply combine the ground meats with the cooled onion mixture and diced fontina.Soak the bread in the milk for a few minutes until softened.Add the soaked bread, egg, Parmesan, ricotta, Worcestershire, red pepper flakes, thyme, oregano, and black pepper to the meat mixture. Mix gently until evenly combined.Form into approximately 2-ounce meatballs.Brown and roast: Preheat the oven to 425°F.Spread some marinara in the bottom of a small baking dish or ovenproof skillet. Add the meatballs along with a few sweet peppers and roasted or confit garlic cloves.Roast until the meatballs are deeply browned and cooked through, about 15–20 minutes, or until the centers reach 160°F.For extra char, finish them briefly under the broiler.Finish & serve: Spoon additional marinara around the meatballs.Top with the spicy olives and generous spoonfuls of herb salsa. Arrange the sweet peppers around the dish and serve hot, ideally with grilled or toasted bread for the sauce.Burrata, Heirloom Tomatoes, Watermelon & Garden HerbsServes 4IngredientsFor the pickled watermelon rindRind from 1/2 small watermelon1 cup champagne vinegar1 cup apple cider vinegar1 3/4 cups water1/4 cup sugar1 teaspoon kosher salt1 tablespoon pickling spice1 small cinnamon stickFor the salad2 cups seedless watermelon, cut into 1-inch cubes1/2 cup of pickled watermelon rind1 small English cucumber, cut into 1-inch obliques2–3 large heirloom tomatoes1 cup cherry tomatoes8 ounces burrata1/2 small red or sweet onion, thinly slicedFresh basil leavesFresh mint leavesSmall handful arugulaExtra-virgin olive oilFlaky sea saltFreshly ground black pepperEdible marigold petals, optionalDirectionsPickle the watermelon rind: Remove the green outer skin from the watermelon rind and cut the white rind into small bite-size pieces. Combine the vinegars, water, sugar, salt, pickling spice, and cinnamon stick in a saucepan. Bring to a simmer, stirring until the sugar and salt dissolve.Place the rind in a heatproof container and pour the warm pickling liquid over it. Cool, cover, and refrigerate overnight.Prepare the tomatoes: Bring the tomatoes to room temperature for the best flavor. Cut the heirloom tomatoes into wedges or thick slices and halve the cherry tomatoes. Season generously with the pickling liquid, salt, and freshly ground black pepper.Build the salad: In a bowl, gently toss the watermelon, cucumbers, pickled watermelon rind, sliced onion, torn basil, and mint with a small amount of the reserved pickling liquid.Arrange the seasoned tomatoes on a serving platter and spoon the watermelon mixture over the top.Finish and serve: Tear or spoon the burrata around the salad. Finish with arugula, additional basil and mint, a generous drizzle of extra-virgin olive oil, flaky sea salt, and edible marigold petals if using.'GMA' kitchen picksBy clicking on these shopping links, visitors will leave ABCNews.com and GoodMorningAmerica.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? Click here.You can never go wrong with a practical (and delicious!) gift like nice olive oil from Graza.