Cookbook:Carpetbag Steak

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Cookbook | Ingredients | Recipes | Cuisine of Australia | Meat | Seafood

Carpetbag steak is a uniquely Australian dish that was first popularised in Sydney around 1950.

Ingredients[edit | edit source]


Procedure[edit | edit source]

  1. Cut a small pocket, approximately 6 cm (2.5") in length and about the same depth, in the edge of the thick steak.
    1. Optionally season the pocket with some of salt, pepper, cayenne pepper, lemon juice, olive oil
  2. Dip the oysters into the Worcestershire sauce, and then place them in the pocket in the steak.
    1. Substitutes for Worcestershire sauce include teriyaki sauce, oyster sauce or red wine vinegar marinades, or the steak has the marinade or sauce
    2. Substitutes for oysters include mushrooms, yabbies, prawns
    3. Optionally add lime pulp or some shredded cheese into the pocket.
  3. Seal the pocket with a moistened skewer and barbecue, grill. broil or cook over a moderate heat in a heavy based frying pan.
    1. Optionally deglaze pan with sherry or brandy, or make a reduction of oyster liquid and wine, frequently with chopped parsley
    2. Some recipes poach or saute the oysters first a little, if the diners prefer rare steak but not raw oysters
    3. Some recipes wrap the steak in bacon or pancetta