Steak and Shrimp Bowl with Broccoli and Corn Salad

1. Combine serrano chilis, sour cream, mayonnaise, and a pinch of salt in a large bowl. Set aside.

2. Heat 1 tablespoon of oil in a nonstick skillet over high heat then add corn. Spread into an even layer. Sprinkle with salt. Cook for 3 minutes until corn is charred. Remove from heat and transfer to bowl with serrano chilis and sour cream mixture.

3. Add another tablespoon of oil. Add broccoli and cook undisturbed for one minute. Cook on all sides until nicely charred, about 5 minutes. Add to the same bowl as the corn.

4. Turn heat to medium, add 1 teaspoon oil and garlic cloves. Cook for 45 seconds or until fragrant, then add to corn and broccoli mixture. Add chili powder and toss to combine. Cook for 15 minutes. Add cilantro, cotija, and scallions. Mix to combine. Season with salt to taste.

5. Mix smoked paprika, ground coriander, cumin, ground ancho chile, dried oregano, dry mustard, onion powder, and garlic powder together for seasoning blend and set aside.

6. Pat sirloin steak dry, removing excess moisture. Season with salt and pepper. Oil the steak and apply about 2/3 of the seasoning blend. Ensure steak is at room temperature before cooking.

7. Cook steak in a pan or grill until it reaches desired temperature.

8. In a bowl, add shrimp and season with salt and pepper. Add remaining 1/3 of seasoning blend, oil, honey, lime zest, and juice. Grill for about 2-3 minutes per side.

9. Serve with white rice and pickled onions.