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Oyster Stuffed Market Steaks Recipe
|Steaks||4 , cut 1 inch thick (Market Quality)|
|Finely sliced celery||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Canned small oysters||8 Ounce (1 Small Can)|
|Water/Stock / dry white table wine||1 Cup (16 tbs) (As Needed)|
|Herb-seasoned stuffing mix||4 Ounce (Half Of 8 Ounce Package)|
Calories 658 Calories from Fat 274
% Daily Value*
Total Fat 31 g48.4%
Saturated Fat 13.8 g68.8%
Trans Fat 0 g
Cholesterol 227.7 mg
Sodium 707.6 mg29.5%
Total Carbohydrates 23 g7.5%
Dietary Fiber 2.7 g10.7%
Sugars 1.9 g
Protein 65 g130.8%
Vitamin A 7.7% Vitamin C 1.3%
Calcium 12.5% Iron 30.4%
*Based on a 2000 Calorie diet
Do not cut back or sides; leave enough rim around edge so filling won't break through.
Lightly fill pocket with oyster stuffing
Each steak will take 1/3 to 1/4 cup stuffing.
Skewer edges together with strong toothpicks or little metal skewers.
Grill over hot coals (about 5 minutes each side for rare steak).
To make stuffing, saute celery and onion in butter until soft.
Drain and save liquor from oysters.
Add water, stock, or white table wine to oyster liquid to make 1/2 cup liquid.
Add to sauteed celery and onions along with oysters, stuffing mix, and salt.