Preheat the oven to 400 degrees Fahrenheit.

Using an oven-safe skillet, melt your 1 tablespoon butter and olive oil over medium-high heat.

Take your steaks and liberally season them with salt and pepper to taste.

Place steaks in a hot pan, and then toss in the fresh herbs.

Sear the steaks on all side and baste steaks in the butter sauce.

Once they are seared transfer to the oven to bake for 10 minutes. When steaks are done sit on a baking sheet and let them cool for five minutes.

While the steaks are in the oven you want to work on the cauliflower rice risotto.

In a pan melt butter and add in green onions, minced garlic, and saute for a minute.

Then add in your cauliflower rice, and saute an additional 2-3 minutes.

Add in your chicken broth and heavy cream and stir and allow it to cook down until the liquid is almost absorbed.

Once done, sprinkle with parmesan and top with salt and pepper.

Now in the same skillet, that you used for steak, place back on stove and heat over medium-high heat. Sear both sides of shrimp and cook until fully done.

Then add 1/2 the risotto on a plate, top with steak and half the shrimp.

Serve with parsley for garnish.