Oyster Stuffed Market Steaks
|Steaks||4 , cut 1 inch thick (Market Quality)|
|Finely sliced celery||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Canned small oysters||8 Ounce (1 Small Can)|
|Water/Stock / dry white table wine||1 Cup (16 tbs) (As Needed)|
|Herb-seasoned stuffing mix||4 Ounce (Half Of 8 Ounce Package)|
Cut lengthwise pockets in steaks.
Do not cut back or sides; leave enough rim around edge so filling won't break through.
Lightly fill pocket with oyster stuffing
Each steak will take 1/3 to 1/4 cup stuffing.
Skewer edges together with strong toothpicks or little metal skewers.
Grill over hot coals (about 5 minutes each side for rare steak).
To make stuffing, saute celery and onion in butter until soft.
Drain and save liquor from oysters.
Add water, stock, or white table wine to oyster liquid to make 1/2 cup liquid.
Add to sauteed celery and onions along with oysters, stuffing mix, and salt.