Citrus Surf and Turf

For the flap steak:

Rub the garlic powder, ground pepper, and ground chili powder into both sides of the meat. Squeeze the juice of half a lime onto one side of the meat. Then squeeze the juice of the other lime half onto the other side of the meat (reserve one lime for garnish). Let sit in the refrigerator for about 30 minutes to an hour (less time is fine, too).

Cook on the barbeque grill if possible. Make sure the grill is nice and hot before putting the steak on it so each side is seared over high heat. Cook no more than 3 minutes per side; this steak shouldn’t be cooked past medium rare or it may be tough.

After removing the steak from the grill, let it rest (about 5 to 10 minutes) before cutting it.

For the shrimp:

On medium heat, melt the butter in a skillet. Add the chopped garlic and stir it into the butter. Add the shrimp.

Squeeze the juice of half a lemon over the shrimp (reserve the other lemon half for garnish). After squeezing the juice out, an option is to toss the lemon pieces in the skillet for a bit to give the shrimp even more lemon flavor.

Stir the shrimp into the lemon, garlic and butter. Add the paprika. If you put the pieces of lemon in the skillet, take them out and discard. Mix in the paprika in with the shrimp; the shrimp should start to brown. Continue stirring the shrimp until each side is browned.

Assembling the dish:

After the flap meat has rested, cut it diagonally in approximately ½-inch pieces or thicker if you prefer.

Serve the shrimp with the steak. Garnish with pieces of the lemon and lime.