Mushroom-Stuffed Sirloin Mushroom-Stuffed Sirloin

Author: Canadian Living

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




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


  • Iron 24.0
  • Folate 8.0
  • Calcium 3.0
  • Vitamin A 1.0
  • Vitamin C 5.0
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Mushroom-Stuffed Sirloin