Carpetbagger with Andouille Stuffing — Robert St. John

Ingredients

• 6 New York Strip Steaks, 8-10 oz each
• ¼ cup No-Stick Grilling Marinade for Beef
• 2 Tbsp Steak Seasoning
• 1 Tbsp bacon fat (or canola oil)
• ¾ lb. andouille sausage, medium dice
• 1 cup onion, small dice
• ½ cup bell peppers, medium dice
• ¼ cup red bell pepper, small dice
• 1 Tbsp minced garlic
• 2 tsp crushed red pepper flakes
• ½ cup Veal demi glace
• ¼ cup unsalted butter, cut in to cubes
• 2 tsp kosher salt