Oyster-filled "Carpetbag" Steak
|T bone steaks||4|
|Fresh oysters/1 can of 5-ounce oysters||1⁄2 Pint|
|Freshly grated bread crumbs||4 Tablespoon|
|Melted butter||1 Tablespoon|
|Chopped onion||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Lemon juice||2 Tablespoon|
Trim all but 1/8 inch fat from the edge of the steaks, and cut off the flank ends.
Package flank ends for the freezer to braise or stew later.
Drain the oysters, and remove any bits of hard shell.
Toss oysters with the next 5 ingredients, and season with salt and pepper.
With a sharp knife, cut a 4-inch gash through the fat edge of the steak (opposite from the tenderloin).
Use scissors to snip through the membrane if necessary; then cut the gash deeper to form a pocket.
Stuff with oyster mixture.
Sew the edges together with kitchen string, or pin with small skewers.
Broil on a bar-becue to the medium stage for raw oysters and to rare or medium for canned oysters.