Steak and Shrimp Stuffed Bread

Ingredients

1 outside skirt steak
Avocado oil for a binder
Black and Tan Fire and Smoke Seasoning
1/2 pound raw shrimp deveined and out of the shell
Cajun Seasoning
1 Loaf of three cheese French bread
1 bag Quesadilla cheese shredded
Scallions sliced for garnish
1 stick butter
4-5 cloves garlic minced
2 tablespoons hot sauce
2 Poblano peppers roasted
Sandwich Spread
1/4 cup mayo
1 tablespoon garlic paste
1 tablespoon hot sauce
Instructions

Start off by applying avocado oil to the skirt steak on both sides and season it with Black and Tan seasoning. Let it sit for 20 minutes at room temperature. While resting, add avocado oil to the shrimp and season with a. Cajun rub.
Fire up the grill for direct grilling, place a cast iron on the grill to heat up and add the Poblano Peppers to roast and then sear the skirt steak for 3-4 minutes per side, remove when the steak reaches 128 degrees F internally and rest for 10 minutes. Once the peppers are roasted, remove and let cool. Remove the skin and hallow the peppers, removing the seeds and veins.
While the steak is resting, add 2 tablespoons of avocado to the skillet with a stick of unsalted butter. Let it melt and add the minced garlic and hot sauce. Toss the shrimp in and cook for 3-4 minutes total, it doesn’t take long. Remove to the indirect side.
Make the sandwich spread by adding mayo to a bowl with garlic paste and hot sauce. Slice the steak into 1/4” cubes.
Cut the bread loaf in half and hollow out the bread leaving it in the shape of a boat. Spread the sandwich sauce and then lay the roasted poblano pepper flat, top with the sliced skirt steak, shredded quesadilla cheese and then place each individual shrimp on top.
Have the grill at 415-425 degrees and add the surf and turf bread boat for 10-15 minutes. Once the cheese is melted remove and spoon some of the butter sauce from the skillet and top with sliced scallions.
Cut the Surf and Turf bread boat and serve!