Carpetbag steak

Carpetbag steak

By
From
Encyclopedia of Food and Cookery
Serves
1

Claimed as an Australian contribution to gastronomy. A thick cut of steak becomes a ‘carpetbag’ when it has a pocket cut into it and is filled with oysters.

Ingredients

Quantity Ingredient
250g rump, boned sirloin or fillet steak, cut 2.5 cm thick
4 tinned oysters, drained
freshly ground black pepper
parsley, to garnish

Method

  1. Trim excess fat and any gristle from steak and cut a deep pocket in it, about halfway through. Fill pocket with oysters, season with pepper and close opening with wooden toothpicks or poultry pins. Place steak under a preheated very hot grill, and cook on each side for about 5 minutes for medium-rare. Serve garnished with parsley. Steak may also be pan-fried. Use a thick frying pan, oil bottom lightly and cook steak over high heat for 1 minute each side or until a brown crust forms. Lower heat to moderate and continue cooking for 3–4 minutes each side for medium-rare.
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