Steak and Shrimp Bowl with a Broccoli Corn Salad

Steak and shrimp seasoning blend:

Mix 2 teaspoons smoked paprika, 2 teaspoons ground coriander, 1 teaspoon cumin, 1 teaspoon ground ancho chile, 1 teaspoon dried oregano, 1 teaspoon dry mustard, 1 teaspoon onion powder, and 1 teaspoon garlic powder together and set aside.

Steak:

Pat the steak dry to remove excess moisture and season generously with salt and pepper. Oil the steak and season with about 2/3 of the prepared seasoning blend. Ensure the steak is at room temperature before cooking. Cook in a pan or grill until the steak reaches the desired temperature.

Shrimp:

In a bowl, add the shrimp and season with salt and pepper. Then add 1 teaspoon oil, 1 teaspoon honey, the zest of 1 lime, the juice of half a lime, and the remaining 1/3 of your seasoning blend. Toss to combine. Grill the shrimp for about 2-3 minutes on each side until cooked through.

Elote and broccoli salad:

In a large bowl, combine the thinly sliced serrano chiles, 3 tablespoons sour cream, 2 tablespoons mayonnaise, and a pinch of salt. Set this mixture aside.

Heat 1 tablespoon avocado oil in a nonstick skillet over high heat. Add the 3 cups of corn kernels, making sure they are spread into an even layer. Sprinkle with salt. Cook for 3 minutes, until the corn is nicely charred. Remove from heat and transfer the charred corn to the bowl with the sour cream mixture.

Add another tablespoon of avocado oil to the same skillet. Add the 1 head of broccoli florets and cook undisturbed for one minute. Continue to cook on all sides until nicely charred, about 5 minutes in total. Add the charred broccoli to the same bowl as the corn.

Turn the heat to medium and add 1 teaspoon avocado oil and the 2 minced garlic cloves. Cook for about 45 seconds or until fragrant, then add the cooked garlic to the corn and broccoli mixture. Add 1/2 teaspoon chili powder and toss to combine all ingredients. Let the salad rest and meld flavors for about 15 minutes. Next, add the 3/4 cup minced cilantro, 3/4 cup crumbled cotija cheese, and 3 thinly sliced scallions. Mix to combine thoroughly. Season with additional salt to taste. Serve the steak and shrimp alongside the Elote and broccoli salad, with white rice and pickled onions, and enjoy!