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Carpetbag steak is a uniquely Australian dish that was first popularised in Sydney around 1950.
Ingredients[edit | edit source]
Procedure[edit | edit source]
- Cut a small pocket, approximately 6 cm (2.5") in length and about the same depth, in the edge of the thick steak.
- Optionally season the pocket with some of salt, pepper, cayenne pepper, lemon juice, olive oil
- Dip the oysters into the Worcestershire sauce, and then place them in the pocket in the steak.
- Substitutes for Worcestershire sauce include teriyaki sauce, oyster sauce or red wine vinegar marinades, or the steak has the marinade or sauce
- Substitutes for oysters include mushrooms, yabbies, prawns
- Optionally add lime pulp or some shredded cheese into the pocket.
- Seal the pocket with a moistened skewer and barbecue, grill. broil or cook over a moderate heat in a heavy based frying pan.
- Optionally deglaze pan with sherry or brandy, or make a reduction of oyster liquid and wine, frequently with chopped parsley
- Some recipes poach or saute the oysters first a little, if the diners prefer rare steak but not raw oysters
- Some recipes wrap the steak in bacon or pancetta