Cut a pocket in each steak from the widest end with a thin sharp knife.
Carpet bag steak filling.
Secure with wooded picks.
Serve the steaks with fresh green salad and crusty bread.
Place in zip top bag and add red wine dressing mix and pepper.
Using a thin boning knife cut a small incision into the side of each steak just big enough to insert the oysters.
Fill each with two oysters secure closed with a toothpick.
Make a pocket in the side of the steak.
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.
Broil steaks about 6 inches from heat for about 8 10 minutes on each side or until desired doneness.
Broil about fifteen minutes on each side.
I only remember the dressing because the steak itself didn t turn out that great for my friend a bit overcooked for my taste.
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.
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.
Broil steaks 8 to 10 minutes on each side or until desired degree of doneness.
Transfer pan to.
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.
Stuff each pocket of steak with half the oysters.
Stuff pocket with the oyster mixture.
Drizzle steaks with teriyaki sauce sauce and refrigerate until ready to bbq.
Serve with any desired potatoes.
In a bowl mix together the oysters worcestershire sauce lemon juice and salt and pepper to season.
Preheat oven to 180c.
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.
A popular luxury dish from the 1950 s whi.
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.
Top steaks with any leftover oyster stuffing.
Make a pocket in each steak cutting through the side.
Squeeze air out of bag and seal.
Set aside to marinate for at least 30 minutes.
Gently massage bag to combine ingredients.
Stuff this pocket with raw oysters seasoned with salt an pepper.
Fill each with 3 oysters and a generous amount of garlic butter and close up with a toothpick.
Move the knife back and forth inside each steak to create a pocket.
To serve slice diagonally across the grain.
Secure openings with wooden picks.
Place pan 5 to 6 inches from heating element.
Sprinkle each steak with salt and pepper.
