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Robert St. John

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

Carpetbagger Steaks with Shrimp Stuffing


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


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

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