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CARPETBAGGER'S STEAK with
OYSTERS & MUSHROOMS(Serves 4)
INGREDIENTS:
- 1 ounce dried porcini mushrooms
- 1 pint fresh oysters, use the smallest available
- 4 tablespoons vegetable oil
- 3 cloves freshly minced garlic
- 1/2 pound white or button mushrooms, chopped
- 1/2 cup freshly chopped Italian parsley
- 4 well-trimmed sirloin steaks, about 1½ inches thick
- kosher salt, to taste
- freshly ground black pepper, to taste
PREPARATION:
Put the porcini mushrooms into a small bowl and cover with boiling water.
Allow them to soak for 30 minutes, then drain them, reserving the liquid.
Chop the mushrooms coarsely and set them aside.
Strain the liquid to remove any sand or grit.
Put the oysters into a sieve or colander and allow them to drain, reserving all the liquid from them.
Heat a heavy skillet over medium-high heat. When hot, add 3 tablespoons of the vegetable oil and swirl to coat the pan.
Add the garlic and cook for 1 minute, stirring constantly.
Add the reserved porcini and button mushrooms and cook, stirring often, until they lose most of their liquid and begin to brown.
Add the reserved mushroom liquid and any liquid from the oysters to the pan, bring to a boil and simmer until the liquid has been absorbed.
Remove the pan from the heat, allow the mushrooms to cool, then stir in the parsley and season with kosher salt and black pepper.
Put the steaks on a work surface and, using the point of a sharp knife, make a large pocket in the side of the steak to within about 1/2-inch around the edges.
Do not cut through or the filling will not hold.
Stuff each steak with equal portions of the oysters and then the cooled mushroom mixture.
Heat a ridged grill pan over high heat.
Brush the exterior of one side of each steak with the remaining tablespoon of oil, then place the steaks on the grill and cook until the surface of the steaks are
seared with grill marks.Continue cooking to your liking, about 10 minutes on each side for rare.
Turn the steaks only once.