Carpetbagger Steak
Ingredients:
12-16 Choptank Sweets, shucked
4 thick cut steaks (about 8 oz each; a loin of venison will also work)
4 large shallots, chopped (or more, depending on the size of the steaks)
4 oz of blue cheese crumbles (or more, depending on size of the steaks)
1 tablespoon of oil
8 toothpicks, soaked in water for 30 minutes
Legend has it this comes from Australia, but this is our Eastern Shore (American) version.
Instructions:
Sautee the shallots in the oil until golden and soft. Do not let burn. Mix the shallots with the blue cheese.
Slice each steak horizontally to make a pocket, making sure not to cut all the way to the edges. Stuff each pocket with ¼ of the blue cheese mixture, and lay 3-4 Choptank Sweets on top, within the pocket (how much you use depends on the size of the steaks). Use toothpicks on each side of the steaks to pin them closed after stuffing. Cut off the ends of the toothpicks with a kitchen scissors.
Cook steaks on the grill or in a pan until rare or medium-rare. The oysters will cook at the same time. We do not advise cooking the steak until well-done, as the oysters will be overcooked!
Remember to remove toothpicks before serving. Serves 4.
