Because this steak has a pocket that's stuffed, butcher David Ramsay of Manotic, Ont., recommends requesting a steak with its cap off.
- Portion size 6 servings
- Credits : Get Grilling: Summer 2007
Ingredients
Stuffing:
Method
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 facts Per each of 6 servings: about
- Sodium 248 mg
- Protein 29 g
- Calories 212.0
- Total fat 9 g
- Cholesterol 69 mg
- Saturated fat 3 g
- Total carbohydrate 2 g
%RDI
- Iron 24.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 5.0
