Step 1: Mix Up the Marinade

Start by grabbing a large mixing bowl. Pour in soy sauce, a splash of olive oil, a squeeze of fresh lemon juice, and a dash of Worcestershire sauce. Mix in brown sugar, minced garlic, a light pinch of red pepper flakes, a dash of oregano, and a hint of smoked paprika for depth and balance.Stir everything together until well blended. Whisk it until the mixture is smooth and well blended. This marinade layers sweet, tangy, and smoky heat to create the bold flavor that takes this dish to the next level.

Step 2: Marinate the Steak and Shrimp

Set aside a quarter of the marinade in a clean bowl to use later for basting or serving. You’ll use it later for brushing over the meat or adding a final splash of flavor. You’ll use this later to baste or finish the dish without any cross-contamination. You’ll need this clean portion later for basting and serving. Place the steak and shrimp in separate containers or zip-top bags. Pour the rest of the marinade over the steak and shrimp, making sure each piece is well covered and soaking up that bold flavor. Seal them up and refrigerate. Let the steak soak for at least an hour, or overnight if you have time. The shrimp should only marinate for 20 to 30 minutes so the acid doesn’t toughen the meat.

Step 3: Prep Your Grill

Heat your grill to high. While it’s coming up to temperature, brush the grates lightly with oil to keep everything from sticking. Take the steak out of the fridge and leave it on the counter for 20 to 30 minutes so it can come to room temperature before it hits the grill.

Step 4: Time to Grill

For the Steak:

Lift the steak from the marinade and let the excess drip off. Dab it dry with paper towels if it’s too wet, then season both sides with salt and pepper. Lay the steak onto the hot grill and cook for about 4 to 5 minutes per side. Adjust the time based on how thick the cut is and how you like it done. The goal is a nice crust on the outside and juicy tenderness inside.

For the Shrimp:

If you’re using wooden skewers, soak them in water for at least 30 minutes ahead of time to keep them from burning. Thread the shrimp onto the skewers and lay them over the grill. Cook for about 2 to 3 minutes per side until they turn pink and slightly charred. Shrimp don’t take long to cook, so keep a close eye and pull them off the heat as soon as they turn pink and firm up.

Step 5: Let It Rest and Serve

Once the steak is done, remove it from the grill and let it rest for 5 to 10 minutes. This keeps it juicy when sliced. Cut the steak into thin strips, making sure to slice against the grain so every bite stays tender and full of flavor. Plate the steak and shrimp together, and spoon the reserved marinade over the top for an extra burst of flavor. Add your favorite sides, and enjoy every bite.