TREND: PRESENTATION SELLS
RICK PERRY
BARKLEY PLACE SENIOR LIVING
FORT MYERS, FLA.
We give this dish local flair by sourcing Florida seafood. The surf portion is baked local Gulf shrimp stuffed with Florida blue crab. Instead of a plain grilled steak, the turf side of the plate is marinated chimichurri beef.
Ingredients
Chimichurri steak marinade
1 cup olive oil
2 bunches fresh cilantro
6 cloves garlic
1/4 cup lemon juice
Salt and pepper, to taste
10 (6-oz). chuck tender steaks
Sherry bottom sauce
2 tbsp. butter
1 garlic clove, minced
1 large shallot, minced
1 tsp. lemon juice
1 1/2 cups heavy cream
Salt and pepper, to taste
Sherry, to taste
Crab stuffing
1 lb. lump crab meat
3 eggs
1 cup mayonnaise
1 tbsp. Worcestershire sauce
2 tbsp. yellow mustard
1 cup cracker crumbs
2 tbsp. Old Bay seasoning
1 cup diced roasted red peppers
2 tbsp. lemon juice
Salt and pepper, to taste
20 shrimp, 13/15, peeled and deveined
Grilled red cabbage wedges
Duck-fat cooked potatoes
Steps
Prepare chimichurri steak marinade: In blender or food processor, combine all ingredients except steaks for marinade; puree until well blended. Pour marinade over steaks; marinate in refrigerator for 24 hours.
Prepare sherry bottom sauce: In saucepan, melt butter. Add garlic and shallot; saute lightly. Add remaining ingredients to pan and reduce by half so as to coat the back of a spoon.
Prepare crab stuffing: In bowl, mix all stuffing ingredients until thoroughly blended. Stuff each shrimp with a heaping tablespoon of crab mixture; bake at 350 F for 15 minutes.
Grill steaks to medium rare; let rest at least 15 minutes, then slice on bias.
For service: Apply 1 tablespoon of sherry sauce to bottom of plate; top with 2 pieces stuffed shrimp and sliced steak. Serve with red cabbage wedges and potatoes.
Yield: 10 servings