Carpetbag steak

21 April 2016 - 02:42
By Sunday Times Food Weekly

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.

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