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.

Lightly coat the flank steak with a high‑heat oil such as avocado, vegetable, or canola. Rub the seasoning over the entire surface, using about 1 to 2 teaspoons per side, and make sure it’s evenly coated. Refrigerate the steak for 1 to 4 hours to let the flavor develop, then remove it 20 to 30 minutes before grilling so it can come up to temperature and cook evenly.

Soak wooden skewers for 30 minutes if using. Peel and devein the shrimp, leaving the tails on or removing them as you prefer. Toss the shrimp with a drizzle of high‑heat oil, then season with about 1 to 1½ teaspoons of Santa Maria Seasoning Dry Rub for every 10 to 15 shrimp, adding more if you prefer a stronger flavor. Cover and refrigerate for 20 to 30 minutes.

Thread the shrimp onto two skewers placed side‑by‑side so they don’t twist and are easy to flip on the grill.

Grill over medium‑high heat (375–400°F) for 2–3 minutes per side — shrimp cook quickly, so watch for them to turn pink and opaque, then remove promptly.

Brush the corn with a high‑heat oil such as avocado, vegetable, or canola.

Grill the corn over medium‑high heat (375–400°F) for 10–12 minutes, turning often, until the kernels are bright yellow and lightly charred. Let the corn cool, then slice the kernels off the cob.

For steak: Heat your grill to high (about 400˚F to 450˚F). Once hot, lightly oil the grates by dipping a folded paper towel into high‑heat oil like vegetable, canola, or avocado, then using long tongs to rub it over the grates—this helps prevent sticking and keeps your hands safely away from the heat. Place the steak on the grill and cook for 4–5 minutes, or until they’re golden brown with a slight char. Flip the steak and continue grilling for 3–5 minutes for medium‑rare (135°F), 5–7 minutes for medium (140°F), or 8–10 minutes for medium‑well (150°F). Transfer the steak to a cutting board or platter, tent loosely with foil, and let it rest for 5 minutes before slicing against the grain so the juices can redistribute.

In a large serving dish layer chopped lettuce.

Add the sliced red onions, then the grilled corn. Scatter the halved grape tomatoes over the top, then add the sweet peas (outer pods removed). Finish with a generous sprinkle of queso fresco.

Finish assembling salad. Layer slices of steak and place shrimp around the outside. Drizzle cilantro-avocado-lime dressing or dressing of choice down the middle of the steak. Enjoy!

For more delicious salad recipes, here are a few of our favorites:

• Layered Taco Salad
• Deli-Style Seafood Salad
• Sicilian Tuna and Bean Salad
• Tomato Corn Salad
• Tuna Pasta Salad
• Italian Pasta Salad
• Mom’s Ambrosia (fruit salad)
• Chicken BLT Pasta Salad with Avocado