Carpetbagger Steaks Food

CARPETBAG STEAK

Steps:

• Make a pocket in each steak, cutting through the side.
• Fill each with two oysters, secure closed with a toothpick.
• Drizzle steaks with teriyaki sauce sauce and refrigerate until ready to BBQ.
• Toss on the BBQ for 8-10 minutes, or until your liking.
• Serve the steaks with fresh green salad and crusty bread.

CARPETBAGGER STEAK

Steps:

• Sauté oysters, mushrooms, and parsley in the butter until the mushrooms are tender; drain off butter.
• Stir in the bacon, cheese, and wine; set aside.
• Make a pocket in the side of the steak. stuff pocket with the oyster mixture; secure with wooded picks.
• Broil steaks about 6 inches from heat for about 8-10 minutes on each side or until desired doneness. Top steaks with any leftover oyster stuffing.

CARPETBAGGER STEAKS

Steps:

• Rinse steaks under cold water and pat dry. Place in zip-top bag and add red wine, dressing mix, and pepper. Squeeze air out of bag and seal. Gently massage bag to combine ingredients. Marinate in refrigerator for 1 to 3 hours
• Set up grill for direct cooking over high heat. Oil grate when ready to start cooking. In a medium bowl, combine chopped mushrooms, blue cheese, and Italian seasoning; set aside.
• Remove steaks from marinade and discard marinade. With a sharp knife cut a pocket into the side of each steak, being careful not to cut through. Stuff steaks with mushroom mixture and secure with toothpicks. Place on hot, oiled grill and cook 5 to 7 minutes per side for medium (160 degrees F). Remove from grill.
• To serve, remove toothpicks. Garnish steaks with sprigs of fresh oregano and serve hot.