Steak stuffed with oysters, Carpetbag Steak is a famous and delicious Australian recipe. It may be served with a green
½ to 2 lb. rump or fillet steak, in
one piece, cut about 2-inches
thick 12 fresh oysters or 8 oz. canned
½ teaspoon salt 1/2- teaspoon freshly ground black
½ teaspoon cayenne pepper
1 tablespoon melted butter 1 bunch watercress, washed
Preheat the grill to high.
With a small, sharp knife slit the steak lengthways to form a pocket. Fill the pocket with the oysters. Sprinkle the salt, pepper and cayenne on to the oysters.
Using a trussing needle and strong thread or fine string, tightly sew up the opening.
Place the steak under the grill and brush the top with melted butter. Grill for 5 to 6 minutes on each side brushing the underside with melted butter when it is turned. Reduce the heat to moderate and continue cooking for 8 to 10 minutes on each side, depending on whether you like your steak rare, medium or well done.
Remove the string or thread and place the steak on a warmed serving dish. Garnish with watercress and serve at once.