- 4 to 6 [1-inch / 2.5-cm thick] club steaks
Oyster-Fine Herb Stuffing
- 1 [8-ounce / 227-mL] can small oysters
- 1/4 cup [60 g] butter or margarine
- 1/4 cup [60 mL] thin celery slices
- 2 tablespoons [30 mL] chopped onion
- Water, broth or white wine, as needed
- 4 ounces [113 g] fine herb stuffing mix [1/2 pack]
- Salt, to taste
- 4 to 6 short skewers [1 per steak]
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- Preparer oyster-fine herb stuffing.
- Preheat barbecue until really hot.
- To cut a pocket into each steaks, start by cutting a small opening thickwise halfway into each steak, being careful not to cut through the fat.
- Delicately, without pressing, stuff each steak with oyster-fine herb stuffing, using approximately 1/3 to 1/2 cup [80 to 125 mL] stuffing per steak.
- Seal openings using skewers.
- Barbecue stuffed steaks onto hot barbecue rack over really hot charcoals, for approximately 5 minutes on each side if you want your steaks rare.
Oyster-Fine Herb Stuffing
- Drain oysters reserving juices into a measuring cup; reserve oysters separately.
- Melt butter or margarine; soften together celery slices and chopped onion into melted fat.
- Pour enough water, broth or white wine into reserved oyster juices to get 1/2 cup [125 mL] liquid.
- Pour this liquid over softened vegetables before adding drained oysters and fine herb stuffing mix.
- Salt then delicately mix together all stuffing ingredients.
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