1.

Pre-heat broiler on the oven.

2.

Start Spanish Rice according to package.

3.

While rice is cooking, toss tomatoes, jalapenos, and garlic with 2 tbsp oil; season with salt.

4.

Place on a baking tray and roast under broiler until charred on the outside. About 5-7 minutes.

5.

Remove from the oven, place in blender, blend until smooth and adjust seasoning with salt and pepper.

6.

Now turn oven to 350°F.

7.

Generously season top sirloin steaks with salt and pepper.

8.

Add oil to a cast iron skillet and heat on high until hot.

9.

Add the medallions and sear both sides. Make sure to roll the edges to get a nice crust.

10.

Place steaks on wire rack on a baking pan.

11.

Place in oven and cook the steak until probe thermometer reaches 48°C, about 5-10 minutes.

12.

Remove the steaks from the oven, flip over, and let rest on a new rack in a warm place for about 5 minutes.

13.

While the steaks are resting, season the shrimp with salt and pepper.

14.

Heat butter in a sauté pan until bubbling and add the shrimp.

15.

Cook the shrimp for about 1 minute per side until done.

16.

To plate, place a spoonful of sauce on plate, put steak on top of sauce and place shrimp on steaks.

17.

Fluff the rice and add next to the steak.