Santa Maria Surf & Turf Salad

Make Santa Maria Seasoning Dry Rub: In a small bowl combine 1 teaspoon paprika, 1/2 teaspoon celery salt, 1 teaspoon onion powder, 1 teaspoon garlic powder with parsley, 1 teaspoon ground rosemary, 1/2 teaspoon red chili flakes, 1 teaspoon lemon pepper powder and 1/2 teaspoon sugar.

Rub both flank steak and shrimp with Santa Maria Seasoning Dry Rub. Place steak and shrimp in 2 separate plastic bags, refrigerate for about 30 minutes.

Make cilantro, avocado & lime dressing: In a blender combine 1 cup sour cream, 1/8 cup milk, 1/4 cup mayonnaise, 3/4 cup cilantro, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 avocado, 1/8 cup lime juice, 1 tablespoon white vinegar and 1 teaspoon sugar. blend until combined and creamy.

In a large serving dish layer iceberg lettuce, red onions then corn. Add grape tomatoes then sprinkle sweet peas. Sprinkle Queso fresco cheese on top.

Grill flank steak until the internal temperature reaches 145 on a digital thermometer. Remove from heat and allow to rest about 15 minutes.

Cook shrimp while steak rests. Only takes a couple minutes on each side.

Finish assembling salad. Layer slices of steak and place shrimp around the outside. Drizzle cilantro, avocado & lime dressing down the middle of the steak. Serve with plenty of dressing and enjoy!