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Carpetbag Steak

Carpetbag steak is a uniquely Australian dish that was first popularised in Sydney around 1950.

Source and licence

"Carpetbag Steak" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Carpetbag_Steak, revision 4511340), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Carpetbag_Steak&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4511340

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Australia. Associated with Australia by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cut a small pocket, approximately 6 cm (2.5 inches) in length and about the same depth, in the edge of the thick steak.
  2. If desired, season the inside of the pocket with some of salt, pepper, cayenne pepper, lemon juice, and olive oil.
  3. Dip the oysters into the Worcestershire sauce, and then insert them in the pocket in the steak.
  4. If desired, add lime pulp or some shredded cheese into the pocket.
  5. Seal the pocket with a moistened skewer.
  6. Barbecue, grill, or broil the steak to your desired level of doneness. Alternatively, cook over a moderate heat in a heavy-based frying pan.