1. Marinate the Steak and Shrimp:
- In a large bowl, combine the thinly sliced steak and peeled shrimp.
- In a separate bowl, whisk together the jerk seasoning, olive oil, lime juice, salt, and black pepper to make the marinade.
- Pour the marinade over the steak and shrimp, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
2. Prepare the Yellow Rice:
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
- In a medium saucepan, heat the olive oil or butter over medium heat. Add the rinsed rice and cook, stirring frequently, for 2-3 minutes until lightly toasted.
- Stir in the ground turmeric and salt, coating the rice evenly.
- Pour in the chicken broth or water and bring to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
- Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
3. Cook the Jerk Steak and Shrimp:
- Preheat a grill or grill pan over medium-high heat.
- Remove the steak and shrimp from the marinade, shaking off any excess.
- Grill the steak slices for 2-3 minutes per side, or to your desired level of doneness. Grill the shrimp for 1-2 minutes per side, or until pink and opaque.
- Remove the steak and shrimp from the grill and let them rest for a few minutes before serving.
4. Assemble the Dish:
- Spoon the yellow rice onto serving plates or a large platter.
- Arrange the grilled jerk steak and shrimp over the rice.
- Garnish with chopped fresh cilantro or parsley, if desired.
5. Serve:
Serve the jerk steak and shrimp over yellow rice hot, with additional lime wedges on the side for squeezing over the dish. Enjoy the vibrant flavors of this delicious Caribbean-inspired meal!