Carpetbagger Steaks with Shrimp Stuffing

Ingredients

6 New York Steaks, 8-10 ounces each

1/4 cup No-Stick Grilling Marinade for Beef

2 Tbl Steak Seasoning

Shrimp Stuffing

1/4 cup olive oil

1/2 lb. small fresh shrimp

2 tsp old bay

1/2 cup yellow onion, small dice

1 tsp minced garlic

2 cups shitake mushrooms, stems removed and slice thin

3/4 cup celery, small dice

1/2 cup white wine

1 Tbl fresh orange juice

1 Tbl white vinegar

1 cup fresh tomato, seeds removed, medium dice

1 cup whipping cream

1 Tbl fresh basil, chopped

1 tsp black pepper

Instructions

Brush the steaks with the marinade and let sit at room temperature for 15-20 minutes. Sprinkle both sides of the steaks with the steak seasoning. Grill over direct high heat until desired doneness is reached, approximately 8-10 minutes for medium rare. Remove steaks from the grill and allow to rest five minutes. Using a sharp knife, butterfly the steak from the outer edge along the center forming a pocket. Fill the pocket with the shrimp stuffing allowing some to spill out onto the plate. Serve immediately.

Shrimp Stuffing

Heat olive oil in a large sauté pan over high heat. Season shrimp with the Old Bay seasoning and sauté it in hot oil for 3 minutes. Add onion, garlic, mushrooms, and celery and cook 3-4 more minutes. Deglaze with white wine, add orange juice, and vinegar and allow it to reduce by half. Add tomato and heavy cream and cook until the sauce becomes thick enough to coat the back of a spoon. Stir in the basil and black pepper, and remove from heat. Keep warm until ready to fill steaks.

Yield: 6 servings

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

RobertStJohn.com