Carpetbag Steak
from Recipes from The Olde Pink House

In the late 19th century, oysters were considered a luxury item and the American culinary tradition of combining oysters and beef steak was born. Early oyster and beef combinations in American cook books typically "smothered" thick steaks with oysters. Carpetbag steak was a grilled steak of beef into which was cut a pocket enclosing a stuffing of oysters. The name derives from the handbag for travelers that was popular from about 1840 to 1870. The dish resembles the sacklike bag with its top closure. This dish is still popular in the South.

2 24-ounce strip steaks
Salt
Freshly ground black pepper
24 small oysters
1 cup mayonnaise
1/4 cup prepared mustard
2 Tbsp. chopped fresh parsley
Juice of one lemon
1 tsp. sugar

Slit the steaks through the middle to within one inch of the fat side. season lightly, inside and out, with salt and freshly ground black pepper. Stuff with oysters. Secure the slit closed with toothpicks, or sew with string. Broil for 8 minutes on each side.

While the steaks are broiling, prepare a sauce by blending the mayonnaise, prepared mustard, chopped parsley, lemon juice and sugar in a small bowl.

Slice each steak on the slant and serve with the sauce.

Serves 8 - 10