The recipe this week is claimed by many to be a true Australian dish. However, there could be some controversy as it has been claimed that this dish is American.
Carpetbag Steak is certainly a very popular dish and is a very good amalgamation of seafood and steak.
All the ingredients are also available in Pattaya’s supermarkets.
| Ingredients | (serves 4) |
| Beef steaks, eye fillets (4cm thick) | 4 |
| Oysters (shelled) (bottled is fine) | 16 |
| Parsley (chopped fresh) | 2 tbspns |
| Lemon juice | 2 tspns |
| Oil (polyunsaturated) | 2 tbspns |
| Beef stock | 1 cup |
| Worcestershire sauce | 2 tspns |
| Butter | 60 gm |
| Black pepper freshly ground | |
Cooking Method
Cut a deep pocket into the side of the steaks. Keep the opening small, but slide the knife around to enlarge the pocket inside the steak meat.
Combine oysters, parsley, lemon juice and pepper in a bowl and toss lightly. Place 4 oysters into each of the steak pockets and close the opening with a satay skewer.
Heat the oil and add the steaks cooking on a high heat for 2 minutes each side, turning once. Continue to cook to the diner’s preference. Drain on paper towels then transfer to the plates.
In the same pan, bring stock and sauce to the boil then reduce heat, stir in the butter until melted and quickly serve over steaks.
