Mushroom-Stuffed Top Sirloin
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This recipe makes 6 servings
David Ramsay of Robinson's Independent grocers is the butcher of choice for many people in the Manotic area of Ottawa, including food personality Pam Collacott. Because this steak has a pocket that's stuffed, ask for the steak with its cap off.
Ingredients
Preparation
Mushroom Stuffing: In skillet, heat oil over medium-high heat; fry mushrooms, garlic, green onions, salt and pepper until mushrooms are browned and no liquid remains, about 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; tent with foil and let stand for 5 minutes before slicing diagonally.
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; tent with foil and let stand for 5 minutes before slicing diagonally.
Source : Canadian Living Magazine: June 2006
- Keywords : Main Course; Steak; Mushrooms; Grill/Barbecue; Onions; Garlic;
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