Low Fat Carpet Bag Steak recipe
information
290 Calories per serving
ingredients
1 lb 4oz (600 g) rump or fillet steak, 2 inches (5 cm) thick
2 tablespoons lemon juice
1 tablespoon vegetable oil
salt and pepper
2 1/2 oz (75 g) drained canned smoked oysters
4 tomatoes
1 teaspoon chopped basil
sprigs of watercress
2 tablespoons lemon juice
1 tablespoon vegetable oil
salt and pepper
2 1/2 oz (75 g) drained canned smoked oysters
4 tomatoes
1 teaspoon chopped basil
sprigs of watercress
method
1. Cut horizontally through the steak to about 1 inch (2.5 cm) from the edge so the steak opens like a bag, held at the sides and back edge.
2. mix together the lemon juice, oil and a sprinkling of salt and pepper, pour over the steak, cover and leave to marinate for 1 1/2 - 2 hours.
3. Drain the steak and reserve the marinade.
4. Arrange the oysters in the steak and use a thin piece of string to sew up the cut edge of the steak to completely hide the oysters.
5. Transfer the steak to the rack of a grill pan and place under a moderate heat for 5 minutes; turn and cook for a further 5 minutes. Brush the steak with the marinade and continue grilling for 15 - 20 minutes.
6. When the steak has been cooking for about 15 minutes, cut the tomatoes in half, sprinkle with the basil and place under the grill for the steak's last few minutes.
7. Transfer the steak to a serving plate, remove the string and garnish with the tomatoes and sprigs of watercress.
2. mix together the lemon juice, oil and a sprinkling of salt and pepper, pour over the steak, cover and leave to marinate for 1 1/2 - 2 hours.
3. Drain the steak and reserve the marinade.
4. Arrange the oysters in the steak and use a thin piece of string to sew up the cut edge of the steak to completely hide the oysters.
5. Transfer the steak to the rack of a grill pan and place under a moderate heat for 5 minutes; turn and cook for a further 5 minutes. Brush the steak with the marinade and continue grilling for 15 - 20 minutes.
6. When the steak has been cooking for about 15 minutes, cut the tomatoes in half, sprinkle with the basil and place under the grill for the steak's last few minutes.
7. Transfer the steak to a serving plate, remove the string and garnish with the tomatoes and sprigs of watercress.
serving amount
serves 4
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