2 pounds steak, cut in 1/2 inch cubes
1 tablespoon garlic powder
1 tablespoon salt
1 teaspoon dried lemon zest
1/2 teaspoon Worcestershire sauce
1 cup fresh lemon juice
1 cup oyster crackers
2 teaspoons minced fresh parsley
1 teaspoon white sugar
1/2 cup scrambled eggs
1/4 cup prepared lemon dressing
1/2 cup honey
1/3 cup finely chopped carrots
1/2 teaspoon shallots
1 (7 ounce) bag fresh chives, chopped
1 (10 ounce) can anchovies, drained
Place steak cubes in a large bowl. Pour lemon juice, lemon zest, Worcestershire sauce and lemon juice over the steak. Cover and refrigerate for at least 1 hour.
Coat steak with cornmeal; prepare egg wash and a paper bag. Place on a large serving platter, then sprinkle with chopped the parsley, lemon salad dressing, oysters and cooked steak. Serve immediately.
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