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1
For the flap steak:
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Rub the garlic powder, ground pepper, and ground chili powder into both sides of the meat.
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3
Squeeze the juice of half a lime onto one side of the meat.
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4
Then squeeze the juice of the other lime half onto the other side of the meat (reserve one lime for garnish).
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5
Let sit in the refrigerator for about 30 minutes to an hour (less time is fine, too).
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6
Cook on the barbeque grill if possible.
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Make sure the grill is nice and hot before putting the steak on it so each side is seared over high heat.
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Cook no more than 3 minutes per side; this steak shouldnt be cooked past medium rare or it may be tough.
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9
After removing the steak from the grill, let it rest (about 5 to 10 minutes) before cutting it.
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10
For the shrimp:
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On medium heat, melt the butter in a skillet.
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12
Add the chopped garlic and stir it into the butter.
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Add the shrimp.
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14
Squeeze the juice of half a lemon over the shrimp (reserve the other lemon half for garnish).
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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.
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16
Stir the shrimp into the lemon, garlic and butter.
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Add the paprika.
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If you put the pieces of lemon in the skillet, take them out and discard.
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Mix in the paprika in with the shrimp; the shrimp should start to brown.
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Continue stirring the shrimp until each side is browned.
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21
Assembling the dish:
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After the flap meat has rested, cut it diagonally in approximately 1/2-inch pieces or thicker if you prefer.
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23
Serve the shrimp with the steak.
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Garnish with pieces of the lemon and lime.
