A recipe by Chef Dale MacKay
Place shallot, garlic, chili flakes and butter into a medium-sized saucepan on low heat. Lightly cook for 5 minutes.
Remove shells from shrimp and crab and add them to the butter mix. Keep on low heat and stir occasionally. Cook for about 10 minutes or until the shrimp have changed color and are cooked through or until internal temperature of 74˚C(165˚F) is reached.
Add lemon zest and parsley and mix thoroughly.
Season the steaks with Korean Style Barbecue spice mix, salt, and pepper. Place on a medium-high heat grill. Grill each side for 3-4 minutes, or until desired doneness.
Let the steak rest on a rack for at least 5 minutes before cutting or serving.
Place each steak on a plate and top with a quarter of the crab and shrimp mix. Drizzle any leftover butter evenly on top of each steak and serve.