Dat’l Hook Ya Surf & Turf Mexican Street Corn Romaine Taco

Talk about a twist to taco night! This is packed with a lot of flavor and since its a one skillet dish, less pans to clean up. Our version of street corn here is vibrant with a nice crunch and the right amount of char. This is not a over seasoned recipe, rather one to let the natural flavors of the meats, seafood, and vegetables be the stars. Takes 35 min to prep and cook. Feeds 2-3

1/2 cup Diced Red bell pepper

1/2 cup Diced Red Onion

15 oz Can Corn (drained and patted dry on a paper towl)

1/4 tsp Cumin

Olive Oil

1 tbsp Dat’l Hook Ya Sauce

Dat’l Hook Ya Blackened Seasoning

2 tbsp Crema

1 pound Skirt steak

1 Lobster tail (or shellfish of choice)

1 lime

small package of Queso Fresco to crumble

1oz Tequila

2 heads Romaine Lettuce

Place the corn, bell pepper, and red onion into a bowl. Put in the cumin and mix. Set aside. Mix the crema and Dat’l Hook Ya sauce into a small sandwich bag and set aside. Season the Steak and shellfish with Dat’l Hook Ya Blackened seasoning. We like to liberally coat all sides. Bring a large pan to high heat (cast iron is the best). Add a liberal amount of olive oil (1oz or so) to a very hot pan. Quickly add the shellfish and cook the shellfish until done. Remove and set the shell fish aside. Add more oil if needed and place in skirt steak. Cook to your preferred doneness. We lime medium rare, which is about 3 min per side. Remove the steak and set aside and allow to rest. Add in the vegetables and spread evenly in the pan to make a thin layer. Do not mix a lot. You want the vegetables to get a nice char, but don’t burn! Once one side has a char you can mix the vegetables some. Now the corn and onion should have some char marks, add in the tequila and cook off until gone. Remove the vegetables and set aside. Now cut the steak thinly. Remove individual romaine leaves and add in the vegetable mix. Crumble on queso fresco. Next add on the beef and shell fish. Squeeze fresh lime over the top. Cut the corner of the sandwich bag slightly and drizzle on the Dat’l Hook Ya Creama sauce. Man, this was sooooo good!