Ryan's Adirondack Steak and Scampi dinner! (Original Recipe!)

Hey forum, here’s my original recipe for my ‘Adirondack Steak and Scampi.’ I call it “Adirondack” only because I live in upstate New York.

Servings: Feeds 2-4 people. If this is a dinner for two, there will probably be left overs. Feel free to adjust recipe accordingly.

Meal: What you will be making is Jack Daniel’s smokey-mesquite marinated (with Montreal/Steakhouse seasoning added) center-cut steak on the grill which is tenderized to perfection and left to marinade for 3 hours. With the steak, you’ll also be making lemon pepper marinated shrimp scampi (marinated for 3 hours in real lemon juice and oil), but instead of traditional scampi this will be pan cooked in the oil and lemon juice. Both the steak and shrimp will be cooked with splashes of Yuengling beer for additional flavor. For sides you will be making homemade, loaded mashed potatoes with chopped, fresh black pepper bacon added and also a fresh green bean and corn melody.

Ingredients: All ingredients were purchased between Walmart and Price Chopper supermarkets. Feel free to purchase either name brand or store brand, depending on your budget.

  1. A 2lb. USDA Choice Cut Top-round London Broil steak.
  2. A 1lb bag of cooked, peeled and tail-on shrimp. Medium-large sized.
  3. A packet of Weber’s “Just Add Juice” lemon pepper marinade.
  4. A bag of Jack Daniel’s “Marinade In-A-Bag” Smokey Mesquite marinade.
  5. Black pepper grinder.
  6. McCormick Steakhouse seasoning grinder.
  7. McCormick Montreal seasoning.
    8] Real lemon juice, at least enough for 3/4 cup.
  8. Pure vegetable oil.
  9. Fresh corn and green beans, 1 can each.
  10. Regular, whole potatoes.
  11. 1/2 lbs. of fresh, black pepper bacon.
  12. A “tall boy” can of regular Yuengling beer.

Prepping: For this recipe, you want the steak and shrimp to marinade separately, but simultaneously, for 2-3 hours.

  1. Tenderize both sides of the steak with a meat tenderizing hammer. Poke holes in the steak (both sides). Place steak inside the Jack Daniel’s marinade bag. Mix together an 1/8th cup of the McCormick Montreal and Steakhouse seasoning and also add to the bag with the steak. Seal the bag and shake it to make sure steak is fully coated in marinade. Place bag in fridge for 2-3 hours, but AT LEAST 30 minutes if in a rush.

  2. Pour bag of shrimp into a sealable plastic container. Add 2/3 cup of lemon juice to a measuring cup and stir in the Weber lemon pepper marinade. Add a little ground black pepper for additional flavor. Pour marinade over shrimp and make sure all of them get coated. Add a 1/4 cup of veggie oil to the shrimp, which will aide in cooking later on. Place in fridge to marinade for 2-3 hours, but AT LEAST for 30 minutes.

  3. ^^ After marinating is done, continue prep work below:

  4. Fully cook bacon in skillet. Drain grease, then allow to cool and crisp at room temp. Once cooled, chop bacon into bits and place in container to preserve freshness.

  5. Peel 6-8 whole potatoes, or as much as you want to make. Place potatoes in pot of water and bring water to a boil. Once boiled, reduce heat to medium-high and add 1/4 cup of veggie oil and 3 tbps. of salt for taste. Cover and allow to cook for at least 10 minutes. Potatoes are ready when you stab them with a knife and they slide right off.

  6. Mix together the green bean and corn melody and prepare to cook.

  7. Mash the cooked potatoes with a blender and stir in your chopped bacon. Add some celery or parsley (optional) for appearance and flavor. Store potatoes in container while cooking meat.

Cooking: For the steak, I used a George Foreman grill and it worked perfectly, but feel free to cook on a real grill. To preserve the smokey mesquite flavor, charcoal grilling is preferred.

  1. Place steak on grill and begin cooking to desired temp, i.e. rare to well done. While cooking, between flipping, coat the top of the steak in Yuengling beer. The holes you put in the steak during prep will allow the beer to seep into the meat and cook with the steak adding additional flavor.

  2. While cooking steak, start cooking shrimp. Place your marinated shrimp into a medium-large skillet and cook on medium-high. Be sure to cook the shrimp IN the marinade, do not discard marinade until after. The little bit of oil we added will help cook the shrimp, but don’t let it get crispy. Half-way through cooking, stir in 1/2 cup of Yuengling beer and continue cooking. Once shrimp is cooked thoroughly, drain the remaining beer/marinade mix in a strainer, leaving only the shrimp.

  3. Lastly, cook your veggie melody of green beans and corn.

There you go! Cut up the steak, add shrimp on the side and serve with your loaded potatoes and veggie melody.

Comments appreciated!