Cookbook | Ingredients | Recipes | Cuisine of Australia | Meat | Seafood
Carpetbag steak is a uniquely Australian dish that was first popularised in Sydney around 1950.
- 1 Scotch fillet steak (thickly-cut)
- Salt (optional)
- Ground black pepper (optional)
- Cayenne pepper (optional)
- Lemon juice (optional)
- Olive oil (optional)
- 3–4 oysters
- Worcestershire sauce
- Limes (optional)
- Shredded cheese (optional)
- Cut a small pocket, approximately 6 cm (2.5 inches) in length and about the same depth, in the edge of the thick steak.
- If desired, season the inside of the pocket with some of salt, pepper, cayenne pepper, lemon juice, and olive oil.
- Dip the oysters into the Worcestershire sauce, and then insert them in the pocket in the steak.
- If desired, add lime pulp or some shredded cheese into the pocket.
- Seal the pocket with a moistened skewer.
- Barbecue, grill, or broil the steak to your desired level of doneness. Alternatively, cook over a moderate heat in a heavy-based frying pan.
Notes, tips, and variationsEdit
- 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, and prawns.
- Some recipes poach or sauté the oysters first a little, if the diners prefer rare steak but not raw oysters.
- Some recipes wrap the steak in bacon or pancetta.
- If applicable and desired, you can deglaze the cooking pan with sherry or brandy, or make a reduction of oyster liquid and wine with chopped parsley.