Carpet Bag Steaks

16 oysters

1 tbsp. lemon juice

4 thick beef rib-eye fillet steaks

30gr butter, melted

Spicy Sauce:

¼ cup Father’s favourite sauce

2 tbsp water

1 tbsp fresh mint, chopped

• Combine oysters and lemon juice in a small bowl; stand for at least 15 minutes.

• Cut a small pocket in the side of each steak.

• Fill the pockets with oysters, secure openings with toothpicks.

• Cook steaks on greased barbecue plate turning frequently until cooked as desired.

• Brush steaks with butter during cooking.

• Combine sauce ingredients in a small jug.

• Serve over steaks.

• Steaks can be prepared several hours ahead. Keep covered in refrigerator.