Tested till perfect Mushroom-Stuffed Top Sirloin

Mushroom-Stuffed Top Sirloin

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2006

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 2 lb 2lbtop sirloin grilling steaktop sirloin grilling steaks, 2 inches (5 cm) thick
  • 1 tsp 1tspvegetable oil
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper

Mushroom Stuffing:

  • 1 tbsp 1tbspvegetable oil
  • 1 cup 1cupchopped mixed mushrooms
  • 4 4cloves garlic, minced
  • 4 4green oniongreen onions, chopped
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 tbsp 2tbspchopped fresh parsley
  • 1/4 tsp 1/4tspchopped fresh marjoram
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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.

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