Name Carpetbag Steak


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* 1 kg (2 lb) piece rump steak
* 250 g (8 oz) canned oysters in brine, drained
* 2 tablespoons lemon juice
* 3 tablespoons vegetable oil
* salt and pepper

To garnish:
* lemon wedges
* chopped parsley (optional)

1. Slit the steak horizontally, leaving one long edge uncut so that it can be opened out like a book. Place the oysters on one cut surface of the meat and sprinkle with the lemon juice. Cover with the other half of the steak, then sew up the 3 cut sides, using a trussing needle and some fine string.
2. Season the steak with salt and pepper and brush with the oil. Sear the steak over very hot coals on a preheated barbecue for 2 minutes on each side, then adjust the height of the grill and cook for 15-20 minutes over a low heat or on a different part of the barbecue until the steak is cooked according to your taste. Season the steak lightly with a little salt.
3. Remove the string and cut the steak crossways into 4 slices. Serve immediately garnished with the lemon wedges and chopped parsley, if using.

Serves: 4

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