Irv’s Reverse “Carpet Bag” Steak

Flation Steak

Preheat open-fire grill to medium high.

Combine olive oil, shallots and garlic, rub well into steak, and allow to rest on a platter for 2 hours. Grill over oiled rack set 4 to 5 inches above glowing coals or broil it under a preheated broiler about 3 to 4 inches from the heat for 3 to 4 minutes on each side. Cook to desired likeness. Medium rare to medium is preferred. Transfer the steak to a cutting board, let stand for 10 minutes, and, holding a knife at a 45-degree angle, cut thin slices. Simultaneously begin to deep-fry prepared oysters (see recipe below) for 3 minutes or until golden brown. Remove and place on paper towel to drain.

Blue Cheese Cream

In a separate saucepot, over medium heat, add the cream, oyster liquor, Worcestershire, salt and hot sauce. Bring to a boil and reduce to a simmer. Frequently whisk over medium-low heat until cream begins to thicken, about 10 minutes. When slightly thickened, add crumbled cheese.

Fried Apalachicola Oysters

Preheat deep fryer to 350 degrees.

Dip oysters one by one into the buttermilk, then into the breadcrumbs. Place directly into the hot oil. Let drain on paper towels and lightly season with salt and pepper. Wrap each fried oyster with a thin, cooked slice of flat iron steak, skewer with a 4- or 6-inch skewer, place on individual plates and top with crumbled blue cheese and blue cheese cream. Can serve with your favorite fresh relish and sprinkle on cut green onions.