Pre-heat broiler on the oven.
Start Spanish Rice according to package.
While rice is cooking, toss tomatoes, jalapenos, and garlic with 2 tbsp oil; season with salt.
Place on a baking tray and roast under broiler until charred on the outside. About 5-7 minutes.
Remove from the oven, place in blender, blend until smooth and adjust seasoning with salt and pepper.
Now turn oven to 350°F.
Generously season top sirloin steaks with salt and pepper.
Add oil to a cast iron skillet and heat on high until hot.
Add the medallions and sear both sides. Make sure to roll the edges to get a nice crust.
Place steaks on wire rack on a baking pan.
Place in oven and cook the steak until probe thermometer reaches 48°C, about 5-10 minutes.
Remove the steaks from the oven, flip over, and let rest on a new rack in a warm place for about 5 minutes.
While the steaks are resting, season the shrimp with salt and pepper.
Heat butter in a sauté pan until bubbling and add the shrimp.
Cook the shrimp for about 1 minute per side until done.
To plate, place a spoonful of sauce on plate, put steak on top of sauce and place shrimp on steaks.
Fluff the rice and add next to the steak.