Carpetbag steak

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

Ingredients

• 1 Scotch fillet steak (thickly cut)
• 2 or 3 oysters (preferably Sydney Rock Oysters)
• Worcestershire sauce

Optional

• Limes
• Shredded cheese
• Lemon juice

Preparation

Cut a small pocket, approximately 6cm (2.5") in length and about the same depth, in the edge of the steak.

Dip the oysters into the Worcestershire sauce, and then place them in the pocket in the steak.

Now you can optionally add lime pulp, some shredded cheese or a squeeze of lemon juice into the pocket.

Seal the pocket with a moistened skewer and cook over a moderate heat in a heavy based frying pan.