Tested till perfect Mushroom-Stuffed Sirloin

Mushroom-Stuffed Sirloin

Because this steak has a pocket that's stuffed, butcher David Ramsay of Manotic, Ont., recommends requesting a steak with its cap off.

By The Canadian Living Test Kitchen

Source: Get Grilling: Summer 2007

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 1 1beef top sirloin grilling steakbeef top sirloin grilling steaks, 2 inches thick (about 2 lb/1 kg)
  • 1 tsp 1tspvegetable oil
  • 1/4 tsp 1/4tspeach salt and pepper


  • 1 tbsp 1tbspvegetable oil
  • 1 cup 1cupchopped mixed mushroommushrooms
  • 4 4clove garliccloves of garlic, minced
  • 4 4green oniongreen onions, chopped
  • 1/4 tsp 1/4tspeach salt and pepper
  • 2 tbsp 2tbspchopped fresh parsley
  • 1/4 tsp 1/4tspchopped fresh marjoram
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Stuffing: In skillet, heat oil over medium-high heat; fry mushrooms, garlic, green onions, salt and pepper, stirring often, until mushrooms are browned and no liquid remains, 4 minutes. Stir in parsley and marjoram. Let cool.

Make horizontal cut in side of steak almost but not all the way through to form pocket; spoon in mushroom mixture. Skewer closed with metal or soaked wooden skewer. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Brush steak with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, about 30 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing thinly across the grain on the diagonal.

Nutritional Information Per each of 6 servings: about

cal 212 pro 29g total fat 9g sat. fat 3g
carb 2g fibre 1g chol 69mg sodium 248mg

% RDI:

calcium 3 iron 24 vit A 1 vit C 5
folate 8
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