Surf and Turf with Yellow Rice

In a medium pot, heat 1 tablespoon olive oil over medium heat.
Add the rice and sauté for 2-3 minutes until lightly toasted.
Add the chicken broth, turmeric, cumin, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then cover and reduce heat to low. Let it simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork before serving.
Cook the Steak (Turf):

Heat 2 tablespoons olive oil in a skillet over medium-high heat.
Season the steaks with salt, pepper, and minced garlic.
Add the steaks to the hot skillet and cook for about 4-5 minutes per side (for medium-rare), or longer depending on your desired doneness.
In the last minute of cooking, add butter and fresh rosemary or thyme to the pan. Spoon the melted butter over the steaks to enhance the flavor.
Remove the steaks from the skillet and let them rest for 5 minutes before slicing.
Cook the Shrimp (Surf):

In the same skillet, add 2 tablespoons olive oil over medium heat.
Add the minced garlic and cook for 1 minute, until fragrant.
Add the shrimp to the pan, seasoning them with smoked paprika, salt, and pepper. Cook for 2-3 minutes per side, until pink and opaque.
Squeeze fresh lemon juice over the shrimp and garnish with chopped parsley.
Assemble the Dish:

Serve a generous portion of yellow rice on each plate.
Top with the grilled steak slices and shrimp.
Garnish with extra fresh parsley, and drizzle the remaining pan sauce from the shrimp and steak over the dish for added flavor.
Serving and Storage Tips: