Carpetbag steakIngredientsOyster stuffing1 x 85g can smoked oysters, drained45ml (3 tbsp) softened butterZest and juice of 1 small lemon5ml (1 tsp) dried chilli flakes (optional)10ml (2 tsp) Asian fish sauce (or Worcestershire sauce)Freshly ground black pepper, to taste2 sirloin steaks, cut 3-4cm thickOlive oilSalt and pepper, to tasteMethodFor the stuffing, mash the oysters with a fork and mix with the butter, lemon zest and juice, chilli flakes and fish sauce. Season with black pepper and chill until firm.Using a sharp knife, make a deep, lengthways incision into the middle of each steak from the fat side, without cutting right through, to form a pocket. Divide the stuffing between the pockets in the steaks, securing with toothpicks.Rub steaks with olive oil and season. Cook over high heat for 6-8 minutes per side, depending on preference. Serve with chips and salad.Serves 2.