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Oyster-filled "Carpetbag" Steak Recipe
|T bone steaks||4|
|Fresh oysters/1 can of 5-ounce oysters||1⁄2 Pint|
|Freshly grated bread crumbs||4 Tablespoon|
|Melted butter||1 Tablespoon|
|Chopped onion||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Lemon juice||2 Tablespoon|
Calories 889 Calories from Fat 547
% Daily Value*
Total Fat 61 g93.6%
Saturated Fat 2.3 g11.7%
Trans Fat 0 g
Cholesterol 207.7 mg69.2%
Sodium 496.3 mg20.7%
Total Carbohydrates 23 g7.6%
Dietary Fiber 0.65 g2.6%
Sugars 1.2 g
Protein 59 g118.4%
Vitamin A 11.5% Vitamin C 23%
Calcium 3.6% Iron 21.5%
*Based on a 2000 Calorie diet
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.