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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Carbetbagger Steaks with Oyster Stuffing


6 New York Steaks, 8-10 ounces each

1/4 cup No-Stick Grilling Marinade for Beef

2 Tbl Steak Seasoning

Oyster Stuffing

1 Tbl olive oil

1/4 cup bacon, small dice

1/2 cup shallot, small dice

1 1/2 cup artichoke hearts, drained and roughly chopped

1 cups, shucked oysters, drained

1/2 cup white wine

1/2 cup green onions

1 tsp fresh thyme, chopped

1 cup parmesan cream sauce (recipe page xxx)

1 tsp kosher salt

1 tsp black pepper


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 oyster stuffing allowing some to spill out onto the plate. Serve immediately.

Oyster Stuffing

Heat olive oil over medium heat. Place diced bacon in hot oil and cook bacon until it browns and just starts to become crispy. Drain excess fat, leaving just enough to coat the bottom of the sauté pan. Add shallots, artichoke heats, and oysters and cook until the edges of the oysters begin to curl. Deglaze with wine, add green onions, and simmer for 2 minutes. Add parmesan cream sauce and simmer until sauce is thick enough to coat the back of a spoon. Add salt and pepper and remove from the heat. Store warm until ready to fill the steaks.

Yield: 6 servings

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