Carpetbag Steak

| Cuisine of Australia | Meat | Seafood

Category: Australian

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)

Instructions

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.

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