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August 13, 2004 recipe from Chef Chris Manning: Carpet Bagger Steak 8 –
4oz. Sirloin Steaks – 1” thick Heat the grill for the steaks and the oil for frying clams and shrimp, both on medium heat. Add the steaks to the grill and then begin frying the shrimp first. After four or five minutes, the shrimp should be golden brown and starting to float. Remove the shrimp to a sheet with paper towels and flip the steaks. Begin frying the clam strips. The clams will take three to four minutes to fry. Remove the clams from the pan and add to the shrimp. Remove the steaks from the grill to a serving platter. On four separate plates, add some of the sliced tomatoes. Add one piece of steak to each plate. Equally divide the clams and the shrimp and top the steaks with both. Add the remaining steak on top of the clams and shrimp. Pour 2 tbsp. of Dinosaur Bar-B-Bleu sauce over each steak and garnish with the scallion. Potato
cakes are what I suggest for a side dish. For the potato cakes, use 2 cups of
leftover mashed potatoes, 1 egg, 1 tbsp. horseradish, 2 tbsp. mayonnaise, and a
½ cup of bread crumbs. Mix well and divide into eight portions. Fry four
minutes on both sides and serve with steak, pork or chicken. |
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