Grilled Steaks With Oyster Stuffing Recipe
Ingredients
| 6 strip steaks 1 1/4"-1 1/2" thick (strip steaks are the boneless steaks opposite the fillet on a T-bone or porterhouse steak) | ||
| Oysters | 4 Ounce, cooked, drained | |
| 6 tbsp fresh fine bread crumbs | ||
| Melted butter | 3 Tablespoon | |
| 3 tbsp finely chopped green onions or chives | ||
| Parsley | 1 Tablespoon, finely chopped | |
| Lemon juice | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Oil | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
Directions
If using fresh oysters, drain and saute gently until tender in 2 tbsp butter (about 10 minutes).
Slit a 4" pocket in the side of each steak.
Using a sharp knife, extend the pocket far enough into the steak for stuffing.
Combine the oysters, crumbs, butter, onions, parsley, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper and stuff each steak with one-sixth of the dressing.
Close the pockets by sewing or using poultry pins, small skewers, or toothpicks.
Rub the outside of the steaks gently with oil.
Grind pepper over each side.
Broil 8-10 minutes per side 4" from the source of heat.
Salt lightly.
Serve.
Slit a 4" pocket in the side of each steak.
Using a sharp knife, extend the pocket far enough into the steak for stuffing.
Combine the oysters, crumbs, butter, onions, parsley, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper and stuff each steak with one-sixth of the dressing.
Close the pockets by sewing or using poultry pins, small skewers, or toothpicks.
Rub the outside of the steaks gently with oil.
Grind pepper over each side.
Broil 8-10 minutes per side 4" from the source of heat.
Salt lightly.
Serve.
Chef
