Oyster-filled "Carpetbag" Steak Recipe
This is a lip smacking Oyster-filled "carpetbag" Steak recipe which will knockout anyone who eats it. Excuse my excitement. The Canadian Oyster-filled "carpetbag" Steak is enticing as a Side Dish for meals. Is it you or the aroma of Oyster-filled "carpetbag" Steak that you happen to be making that has dragged me in the direction of the kitchen?, were my partner's words.
Ingredients
4 T-bone steaks,1 1/2 inches thick
1/2 pint fresh oysters, or 1 (4-5-ounce) can oysters, not smoked
4 tablespoons freshly grated bread crumbs
1 tablespoon melted butter
2 tablespoons finely chopped onion
1 tablespoon chopped parsley (optional)
1-2 tablespoons lemon juice, Salt and pepper
Directions
Trim all but 1/8 inch fat from the edge of the steaks, and cut off the flank ends.
Package flank ends for the freezer to braise or stew later.
Drain the oysters, and remove any bits of hard shell.
Toss oysters with the next 5 ingredients, and season with salt and pepper.
With a sharp knife, cut a 4-inch gash through the fat edge of the steak (opposite from the tenderloin).
Use scissors to snip through the membrane if necessary; then cut the gash deeper to form a pocket.
Stuff with oyster mixture.
Sew the edges together with kitchen string, or pin with small skewers.
Broil on a bar-becue to the medium stage for raw oysters and to rare or medium for canned oysters.
Package flank ends for the freezer to braise or stew later.
Drain the oysters, and remove any bits of hard shell.
Toss oysters with the next 5 ingredients, and season with salt and pepper.
With a sharp knife, cut a 4-inch gash through the fat edge of the steak (opposite from the tenderloin).
Use scissors to snip through the membrane if necessary; then cut the gash deeper to form a pocket.
Stuff with oyster mixture.
Sew the edges together with kitchen string, or pin with small skewers.
Broil on a bar-becue to the medium stage for raw oysters and to rare or medium for canned oysters.
