Peter J's Note:
A little like carpetbag steak with a different suprise in the middle to oysters! This is obviously quite hot but you could replace the wasabi paste with a mild mustard if you must. The quantitity shown is enough for two small streaks or one large one. This is how I cooked mine but unless you have a very sharp knife you may find it easier to cut the pocket before marination and possibly while the steak is still partially frozen.
My Private Note
Units: US | Metric
- 1Combine sake, sugar, pepper and worcestershire sauce in a small bowl. Place into a freezer bag along with steak and marinate in refrigerator for 30 minutes or more.
- 2Mix wasabi paste and crushed garlic in a small bowl.
- 3Cut a slit starting half way through the edge of each steak that extends about 3/4 of the way through the steak and for 3/4 of the length to form a pocket.
- 4Stuff each of the steaks with equal amounts of the wasabi mix spreading out as evenly as possible. A buffer knife is good for this.
- 5You can optionally hold it together with toothpicks but this shouldn't normally be necessary because of the thickness of the paste if you push the mixture well inside and press the outside edge back together.
- 6Cook on a BBQ hotplate or under a grill until cooked to your liking.
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Nutritional Facts for Ratbag Steak
Serving Size: 1 (29 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 730.2
- Calories from Fat 496
- Total Fat 55.1 g
- Saturated Fat 21.3 g
- Cholesterol 152.0 mg
- Sodium 206.2 mg
- Total Carbohydrate 7.7 g
- Dietary Fiber 0.3 g
- Sugars 5.0 g
- Protein 43.9 g
The following items or measurements are not included: