Grilled Steaks With Oyster Stuffing
|Strip steaks||6 (1 1/2 Inch Thick, Strip Steaks Are The Boneless Steaks Opposite The Fillet On A T Bone Or Porterhouse Steak)|
|Cooked canned oysters/1/2 pint fresh shucked oysters||4 Ounce, drained and chopped coarsely|
|Fine bread crumbs||6 Tablespoon (Use Fresh Ones)|
|Melted butter||3 Tablespoon|
|Finely chopped green onion||3 Tablespoon|
|Finely chopped parsley||1 Tablespoon|
|Lemon juice||3 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Freshly ground pepper||To Taste|
If using fresh oysters, drain and saute gently until tender in 2 tbsp butter (about 10 minutes).
Slit a 4" pocket in the side of each steak.
Using a sharp knife, extend the pocket far enough into the steak for stuffing.
Combine the oysters, crumbs, butter, onions, parsley, lemon juice, 1/2 tsp salt, and 1/4 tsp pepper and stuff each steak with one-sixth of the dressing.
Close the pockets by sewing or using poultry pins, small skewers, or toothpicks.
Rub the outside of the steaks gently with oil.
Grind pepper over each side.
Broil 8-10 minutes per side 4" from the source of heat.