Mushroom-Stuffed Top Sirloin

Author: Canadian Living

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.

  • Portion size 6 servings

Ingredients

  • 2 lbs top sirloin grilling steaks 2 inches (5 cm) thick
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Mushroom Stuffing:
  • 1 tablespoon vegetable oil
  • 1 cup chopped mixed mushrooms
  • 4 cloves garlic minced
  • 4 green onions chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon chopped fresh marjoram

Method

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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Mushroom-Stuffed Top Sirloin