In a blender, combine the horseradish, garlic, mustard, honey, rosemary, oregano, vinegar, and puree until the garlic is minced. Add the oil in slowly and blend until creamy.

Crosshatch the top of the steak to help with the absorption of the marinade and develop better char when grilling. Run your knife diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼ inch deep, and space them roughly ¾ inch apart.

Place the meat in a resealable bag and pour in all the marinade; turn the meat to coat. Seal the bag and refrigerate for 4 to 24 hours.

Remove the steak from the fridge at least 30 minutes prior to grilling.

Rough chop the garlic, then add the cilantro, parsley and finely chop together.

In a medium bowl add the shrimp and the garlic herb mixture.

Drizzle in the olive oil, salt, pepper, the lemon zest, and the juice of ½ the lemon. Toss to combine and set aside.

Preheat the grill on medium-high.

Remove the steak from the marinade, let the excess marinade drip off.

Season the steak with kosher salt & freshly ground pepper.

(If your grates have just been cleaned or have a habit of sticking, lightly oiling the grates right before adding the steak may help, as the honey in the marinade may stick).

Grill the steak over medium-high heat, flipping when a nice char has developed (3 to 4 minutes), then cooked until charred and an instant-read thermometer inserted in the thickest part registers 125-130°F (for medium rare), total cooking time 7-9 minutes.

Transfer the steak to a carving board and let rest for 5-10 minutes.

Cook, turning once, for 4 to 5 minutes, or until cooked through.

Thinly slice the steak against the grain.

Pour the shrimp in the butter sauce over the sliced flank steak.

Serve family style and enjoy!