Emmanuel Duverneau

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

2: Heat 1 tablespoon of avocado oil in a nonstick skillet over high heat and add corn. Cook for 3 minutes until charred. Remove from heat and transfer to the bowl with serrano chilis and sour cream.

3: Add another tablespoon of oil, then add broccoli and cook undisturbed for 1 minute. Cook all sides until charred for about 5 minutes. Add to the same bowl as the corn.

4: Turn heat to medium and add 1 teaspoon oil and garlic cloves. Cook for about 45 seconds until fragrant, then add to the corn and broccoli mixture.

5: Add chili powder and toss to combine. Let cook for 15 minutes. Next, add cilantro, cotija, and scallions. Mix and season with salt to taste.

6: Mix all steak and shrimp seasoning ingredients together in a bowl and set aside.

7: Pat the Sirloin steak dry, season with salt and pepper, and coat with 2/3 of the seasoning blend. Let it rest at room temperature before cooking.

8: Cook the steak in a pan or grill until desired temperature is reached.

9: For shrimp, in a bowl, mix shrimp with remaining seasoning, oil, honey, lime zest, and juice. Grill for about 2-3 minutes per side.

10: Serve the steak and shrimp with the corn and broccoli salad over white rice and top with pickled onions.