Carpetbag Steak
Carpetbag steak is a uniquely Australian dish that was first popularised in Sydney around 1950.
1 Scotch fillet steak (thickly-cut)
Salt (optional)
Ground black pepper (optional)
Cayenne pepper (optional)
Lemon juice (optional)
Olive oil (optional)
3–4 oysters
Worcestershire sauce
Limes (optional)
Shredded cheese (optional)
Cut a small pocket, approximately 6 cm (2.5 inches) in length and about the same depth, in the edge of the thick steak.
If desired, season the inside of the pocket with some of salt, pepper, cayenne pepper, lemon juice, and olive oil.
Dip the oysters into the Worcestershire sauce, and then insert them in the pocket in the steak.
If desired, add lime pulp or some shredded cheese into the pocket.
Seal the pocket with a moistened skewer.
Barbecue, grill, or broil the steak to your desired level of doneness. Alternatively, cook over a moderate heat in a heavy-based frying pan.
- •Substitutes for Worcestershire sauce include teriyaki sauce, oyster sauce or red wine vinegar marinades, or the steak has the marinade or sauce.
- •Substitutes for oysters include mushrooms, yabbies, and prawns.
- •Some recipes poach or sauté the oysters first a little, if the diners prefer rare steak but not raw oysters.
- •Some recipes wrap the steak in bacon or pancetta.
- •If applicable and desired, you can deglaze the cooking pan with sherry or brandy, or make a reduction of oyster liquid and wine with chopped parsley.