Australia / Main
Carpetbag Steak
Carpetbag steak is a uniquely Australian dish that was first popularised in Sydney around 1950.
Ingredients
- Scotch fillet steak, thickly-cut1
- Salt
- Ground black pepper
- Cayenne pepper
- Lemon juice
- Olive oil
- oysters3–4
- Worcestershire sauce
- Limes
- Shredded cheese
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
