In a medium saucepan, bring 3 cups broth and a pinch of salt to a boil. Add the rinsed wild rice, reduce heat to low, cover, and simmer for 40–50 minutes until tender and grains split. Drain any excess liquid.

In the same pan or a skillet, melt 2 tablespoons butter over low heat. Add minced garlic and cook 30–60 seconds until fragrant. Stir into the cooked wild rice and keep warm.

Pat steak dry, then season generously with salt and pepper (and any optional marinade if using). Let sit for 10 minutes while rice finishes.

Heat 1 tablespoon olive oil in a large skillet or cast-iron over medium-high heat until shimmering. Cook steak 3–5 minutes per side for medium-rare. Use a meat thermometer for accuracy: 130–135°F for medium-rare. Transfer to a cutting board and rest for 5–10 minutes before slicing thinly against the grain.

While steak rests, wipe skillet clean, then melt remaining 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add shrimp in a single layer and season lightly with salt and pepper. Cook 2 minutes per side until pink and opaque.

Reduce heat to low. Add honey, soy sauce (or tamari), lemon juice, and red pepper flakes to the skillet with the shrimp. Stir and simmer for 1–2 minutes until sauce slightly thickens and coats the shrimp.

Spoon garlic butter wild rice onto plates, arrange sliced steak alongside, and top or nestle the honey shrimp over the rice. Drizzle any remaining glaze from the pan over the steak and shrimp.

Sprinkle with chopped parsley and serve with lemon wedges. Enjoy immediately.