Carpet Bag Steak Filling

Hi found this recipe i was looking for one with the same dressing i remember tasting a couple of years ago when a friend of mine tried it.

Carpet bag steak filling. Broil about fifteen minutes on each side. Place steaks on rack in a broiler pan. Serve with any desired potatoes. Top steaks with any leftover oyster stuffing.

Serve the steaks with fresh green salad and crusty bread. It consists of an end cut of steak such as scotch fillet pockets in the meat are made by small cuts into which oysters are stuffed and. I only remember the dressing because the steak itself didn t turn out that great for my friend a bit overcooked for my taste. Transfer pan to.

Rinse steaks under cold water and pat dry. Gently massage bag to combine ingredients. Stuff pocket with the oyster mixture. Fill each with 3 oysters and a generous amount of garlic butter and close up with a toothpick.

Preheat oven to 180c. Secure with wooded picks. Carpetbag steak or carpetbagger steak is a traditional working class dish from mumbles a historic oyster fishing village in swansea south wales uk over the years it has become a luxury dish popular in the 1950s and 1960s in australia and new zealand. Secure openings with wooden picks.

Make a pocket in each steak cutting through the side. Sprinkle each steak with salt and pepper. A popular luxury dish from the 1950 s whi. In a bowl mix together the oysters worcestershire sauce lemon juice and salt and pepper to season.

To serve slice diagonally across the grain. Broil steaks 8 to 10 minutes on each side or until desired degree of doneness. Place pan 5 to 6 inches from heating element. Stuff this pocket with raw oysters seasoned with salt an pepper.

What is not to like eye fillet steak and oysters with a blanket of bacon now that s my kind of food it s difficult to track down the origin of this brilliant idea some say american some say australian. Using a thin boning knife cut a small incision into the side of each steak just big enough to insert the oysters. Have the butcher cut steak from the sirloin 1 1 2 to 2 inches thick and then cut through the center to make a pocket. Toss on the bbq for 8 10 minutes or until your liking.

Move the knife back and forth inside each steak to create a pocket. Stuff each pocket of steak with half the oysters. Fill each with two oysters secure closed with a toothpick. Then sew the edges of pocket together.

Cut a pocket in each steak from the widest end with a thin sharp knife. Make a pocket in the side of the steak. Place in zip top bag and add red wine dressing mix and pepper. Drizzle steaks with teriyaki sauce sauce and refrigerate until ready to bbq.

Squeeze air out of bag and seal.