Step 1

Season the shrimp on both sides with salt and pepper. Heat a large sauté pan over medium heat, add the olive oil and heat through. Add the butter and allow to melt.

Step 2

Add the garlic and stir for 10 seconds. Add the shrimp and sauté on until cooked through and lightly browned on both sides, about 4 minutes. Remove from heat and set aside.

Step 3

Season the beef with olive oil, salt and pepper on both sides. Heat a large cast iron skillet over medium-high heat. Sear the beef about 4 minutes each side for medium-rare.

Step 4

Remove from the pan and let sit for 10 minutes before slicing.

Step 5

In a medium bowl whisk together the mayonnaise, olive oil, red wine vinegar, shallot and lime juice until all ingredients are completely incorporated.

Step 6

Add the cilantro, parsley and oregano and whisk to combine. Cover and refrigerate until ready to use.

Step 7

In a medium bowl, add the buttermilk and the onions. Add the flour to another shallow bowl and season with salt and pepper. In a large saucepan, heat 2 inches of oil to 350°F (180ºC).

Step 8

Add the onions to the flour and toss to coat. Shake the excess flour from the onions then add to the oil. Fry until golden brown, about 3 minutes. Remove to a paper-towel lined plate to drain.

Step 9

Chop the steak and shrimp into bite-sized pieces. Heat a medium sauté pan over medium heat. Add the tortillas one at a time to warm and lightly crisp them on both sides, about 30 seconds each side. Repeat with the remaining tortillas.

Step 10

Top the tortillas with the steak and shrimp, radish, crispy onions and chimichurri aioli. Serve immediately.