Flying the flag for US eats, DJ BBQ shares his San Diego Style Surf & Turf Tacos

Drink with: The Unexpected Red 

Ingredients 

For the Mango & Corn Salsa: 

1 mango, peeled, sliced and diced
1 ear of corn on the cob
1 red onion, finely chopped
1 lime, juiced
Handful of coriander, chopped (Keep the stalks for the butter)

For the Mexican Spice Rub: 

2 tsp salt
1 tsp of cracked pepper
Pinch of cayenne or chilli powder (1 tsp for maximum affect)
1 tsp garlic granules
1 tsp onion granules
Pinch of paprika

For the tacos: 

350g Filet steak AND/OR 16 Scallops
12 corn or flour tortillas/tacos
125 grams of butter
3 garlic cloves, peeled and chopped
Tacos/tortillas/corn tortillas
Coriander stalks

Methodology

 -as you like – For the Mango & Corn Salsa: 

Start by peeling the corn husks back, but don’t rip them off and soak for 30 minutes.

Place a small saucepan over a low to medium heat, add the butter with the garlic and coriander stalks and season while over a low heat.

Once your corn has had a good soak, shake the water off and place over a medium heat. Turn a couple of times for an even cook.

After 3-4 minutes, ensuring husks are pulled back, glaze with the butter. Turn, baste, then take off the heat.

Pull the husks all the way back, away from the kernels, and slather even more coriander garlic butter on before placing directly over a hot heat until you achieve a nice char on the kernels.

Take off to rest and once cooled, slice the kernels off with a knife and combine with the chopped mango, onions, coriander, and lime juice.

For the San Diego Surf N Turf Tacos: 

Combine the spice rub ingredients into a bowl and mix well.

Fire up your grill using the indirect method – charcoal on one side and no charcoal on the other. This will give you different heat zones for cooking. You’re looking for a hot heat for the steak and scallops.

Season the steak with the spice mix and place over the grill.

Flip the steak until it reaches 50 degrees and don’t forget to grill the perimeters too.

Meanwhile, add a dollop of garlic butter to a pan and sear the scallops hot and fast, watching out not to overcook them.

Let the steak rest whilst you toast the tacos/tortillas over the grill or fry corn tortillas in the garlic butter to create a tostada.

Layer slices of steak AND/OR scallops on the tacos with dollops of Mango & Corn salsa.