Sunflower Surf and Turf
2 ribeye steaks
3 tablespoons of cold pressed sunflower oil
Coat a large skillet or grill pan with cold pressed sunflower oil. Season the steak with salt, lemon pepper and garlic powder to taste. Cook steaks in medium to medium high temperature until desired doneness. Remove it from the skillet and let it rest. After a couple of minutes, turn heat back on the skillet to medium high. Once pan is hot, place shrimp in skillet, stirring for just a minute for it to pick up the flavour and spices left in the pan. Cook shrimp until they turn pink outside and opaque in the middle. Place them on top of the steak to compose your dish.