Tuscan Skillet Steak with Bacon-Wrapped Shrimp
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Tuscan Skillet Steak with Bacon-Wrapped Shrimp

Prep: 35 minutes plus marinating and standing
Cook/Roast: 18 minutes • Serves: 2


2 garlic cloves
3 tablespoons Food Club® Extra Virgin Olive Oil
1 tablespoon Culinary Tours™ Balsamic Vinegar
1 tablespoon chopped fresh rosemary
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 AngusPride® Sirloin Strip Steaks
1 tablespoon Food Club® Canola Oil


4 slices Brookshire Brothers Premium 1921 Thick Sliced Bacon, each cut crosswise in half
8 Brookshire Brothers Raw 21-25 Count Easy Peel Tail On Ready to Cook White Shrimp, thawed if necessary, peeled with tail shells left intact (about 1/2 pound)
6 tablespoons Food Club® 100% Honey
1 tablespoon coarse ground mustard
1 tablespoon Food Club® Dijon Mustard
1/4 teaspoon plus 1/8 teaspoon grated fresh ginger
1 pinch ground cayenne pepper

1. Steak: In small bowl, whisk garlic, olive oil, vinegar, rosemary, 1/2 teaspoon salt and pepper. Place steaks in large zip-top plastic bag; pour marinade over steaks. Seal bag, pressing out excess air; massage steaks in bag. Refrigerate steaks at least 2 or up to 6 hours.

2. Shrimp: Preheat oven to 450°. Remove steaks from marinade; pat dry with paper towel and let stand 15 minutes. Place bacon in single layer on rimmed baking pan. Roast 10 minutes or until bacon is about 3/4 of the way cooked through. Transfer bacon to paper towel-lined plate to drain. Carefully drain all but 1 tablespoon bacon drippings from pan; evenly spread remaining drippings on pan to coat. Wrap 1 piece of bacon around center of each shrimp and place on pan. Roast 6 minutes or until shrimp are almost cooked through and bacon is crisp; carefully drain bacon drippings from pan.

3. In small saucepot, heat honey, mustards, ginger and cayenne to a simmer over medium-low heat; cook 2 minutes and remove from heat. Makes about 1/2 cup.

4. Heat large cast-iron skillet over medium-high heat. Add canola oil; heat 30 seconds or until shimmering but not smoking. Reduce heat to medium; add steaks and sprinkle with remaining 1/4 teaspoon salt. Cook undisturbed 4 minutes or until bottom is charred. (Steaks will naturally release from skillet when ready to turn.) Turn steaks; cook 3 minutes or until internal temperature reaches 135° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes before slicing. (Internal temperature will rise to 145° upon standing.)

5. Brush shrimp with honey-mustard mixture. Roast 2 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°. Makes 8 bacon-wrapped shrimp.

6. Serve steaks with shrimp drizzled with any glaze remaining in pan.

Approximate nutritional values per serving (1 steak, 4 bacon-wrapped shrimp):
1000 Calories, 58g Fat, 15g Saturated Fat, 320mg Cholesterol, 1548mg Sodium,
55g Carbohydrates, 1g Fiber, 53g Sugars, 52g Added Sugars, 64g Protein

Chef Tip:
To easily remove skin from garlic cloves, place in a jar or container with a lid, cover and shake vigorously.