Cookbook:Carpetbag Steak

| Cuisine of Australia | Meat | Seafood

Carpetbag steak is a uniquely Australian dish that was first popularised in Sydney around 1950.

Ingredients

 * 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)

Procedure

 * 1) Cut a small pocket, approximately 6 cm (2.5 inches) in length and about the same depth, in the edge of the thick steak.
 * 2) If desired, season the inside of the pocket with some of salt, pepper, cayenne pepper, lemon juice, and olive oil.
 * 3) Dip the oysters into the Worcestershire sauce, and then insert them in the pocket in the steak.
 * 4) If desired, add lime pulp or some shredded cheese into the pocket.
 * 5) Seal the pocket with a moistened skewer.
 * 6) Barbecue, grill, or broil the steak to your desired level of doneness. Alternatively, cook over a moderate heat in a heavy-based frying pan.

Notes, tips, and variations

 * 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.