Carpet Bag Steak Filling

Make a pocket in each steak cutting through the side.

Carpet bag steak filling.

Squeeze air out of bag and seal. Place pan 5 to 6 inches from heating element. 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. Place in zip top bag and add red wine dressing mix and pepper.

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. 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. Then sew the edges of pocket together. To serve slice diagonally across the grain.

Move the knife back and forth inside each steak to create a pocket. Set aside to marinate for at least 30 minutes. Top steaks with any leftover oyster stuffing. Cut a pocket in each steak from the widest end with a thin sharp knife.

Make a pocket in the side of the steak. Stuff each pocket of steak with half the oysters. Serve the steaks with fresh green salad and crusty bread. I only remember the dressing because the steak itself didn t turn out that great for my friend a bit overcooked for my taste.

Fill each with two oysters secure closed with a toothpick. Fill each with 3 oysters and a generous amount of garlic butter and close up with a toothpick. Gently massage bag to combine ingredients. Secure with wooded picks.

Preheat oven to 180c. Rinse steaks under cold water and pat dry. Secure openings with wooden picks. Drizzle steaks with teriyaki sauce sauce and refrigerate until ready to bbq.

In a bowl mix together the oysters worcestershire sauce lemon juice and salt and pepper to season. Sprinkle each steak with salt and pepper. Stuff pocket with the oyster mixture. Broil steaks 8 to 10 minutes on each side or until desired degree of doneness.

Place steaks on rack in a broiler pan. 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. Serve with any desired potatoes. A popular luxury dish from the 1950 s whi.

Stuff this pocket with raw oysters seasoned with salt an pepper. Broil steaks about 6 inches from heat for about 8 10 minutes on each side or until desired doneness. Heat oil in an ovenproof frying pan over high heat add steaks and cook turning often so they cook evenly until brown 4 5 minutes. Transfer pan to.

Toss on the bbq for 8 10 minutes or until your liking.