Carpetbag Steak
Carpetbag steak is a thick Scotch fillet cut open and stuffed with oysters before cooking. It is a distinctly Australian dish, first popularised in Sydney around 1950. The oysters steam inside the meat and season it from within, while a dip in Worcestershire sauce adds savory depth. Mushrooms, yabbies or prawns can stand in for the oysters, and a wrap of bacon is a common variation.
Instructions
Cut a pocket into the edge of the thick steak, about 6 cm (2.5 inches) long and about the same depth.
If you like, season the inside of the pocket with a little salt, black pepper, cayenne pepper, lemon juice and olive oil.
Dip the oysters in Worcestershire sauce, then push them into the pocket in the steak.
If you want extra flavor, add some lime pulp or a little shredded cheese alongside the oysters.
Close the pocket by pinning it shut with a moistened skewer so the filling stays inside.
Barbecue, grill or broil the steak until it is done the way you like it. You can also cook it in a heavy-based frying pan over moderate heat.
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