Ingredients
- 1 pound of flap steak
- 18 raw shrimp (medium to large size), deveined and shelled with tails on
- 1 whole fresh lemon
- 2 whole limes
- 1 teaspoon garlic powder
- 1 teaspoon ground pepper
- 1 teaspoon chili powder
- 1 teaspoon ground paprika
- 1 clove of garlic – chopped
- 2 tablespoons butter
Directions
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For the Flap Steak
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Rub the garlic powder, ground pepper, and ground chili powder into the meat.
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Rub these spices into both sides of the meat.
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Squeeze the juice of ½ of the lime onto one side of the meat.
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Then squeeze the juice of the other ½ of the lime onto the other side of the meat (reserve one lime for garnish).
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Let sit in the refrigerator for about 30 minutes to an hour (less time if fine too).
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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.
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Cook no more than 3 minutes per side; this steak shouldn’t be cooked past medium rare or it may be tough.
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After removing the steak from the grill let it rest (about 5 to 10 minutes) before cutting it.
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For the Shrimp
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On medium heat melt the butter in a skillet.
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Add the chopped garlic and stir it into the butter.
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Add the shrimp.
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Squeeze the juice of ½ of a lemon over the shrimp (reserve ½ of the lemon 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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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.
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The shrimp should start to brown.
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Continue stirring the shrimp until each side is browned.
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Assembling the Dish
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After the flap meat has rested, cut it diagonally in approximately ½ inch pieces or thicker if you prefer.
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Serve the shrimp with the steak.
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Garnish with pieces of the lemon and lime.