Preparation Time: 25 minutes
3 pound beef top sirloin steak, boneless, cut into 2-inch pieces
1 tablespoon olive oil
1 cup fresh mushrooms, finely chopped
1/4 cup minced shallots
OR
1/4 cup minced green onions
1 tablespoon dry red wine
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Servings: 4
Heat oil in heavy nonstick skillet over medium-high heat. Add mushrooms and shallots; cook 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add wine and cook until evaporated. Stir in salt, thyme and pepper. Remove from heat; cool thoroughly. Meanwhile trim excess fat from beef top sirloin steak. To cut pocket in steak, make horizontal cut through center of steak, parallel to surface of meat, approximately 1 inch from each side. Cut to, but not through, opposite side. Spoon cooled stuffing into pocket, spreading evenly. Secure opening with wooden picks. Place steak on rack in broiler pan so surface of meat is 4 to 5 inches from heat. Broil 26 to 32 minutes for rare to medium, turning once. Place on warm serving platter. Cover with aluminum foil tent and allow to stand 10 to 15 minutes. Remove wooden picks. Trim excess fat from steak; carve steak into 1/2-inch thick slices.
Notes: A boneless beef top sirloin steak will yield four 3-ounce cooked, trimmed servings per pound.
3 pound beef top sirloin steak, boneless, cut into 2-inch pieces
1 tablespoon olive oil
1 cup fresh mushrooms, finely chopped
1/4 cup minced shallots
OR
1/4 cup minced green onions
1 tablespoon dry red wine
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Servings: 4
Heat oil in heavy nonstick skillet over medium-high heat. Add mushrooms and shallots; cook 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add wine and cook until evaporated. Stir in salt, thyme and pepper. Remove from heat; cool thoroughly. Meanwhile trim excess fat from beef top sirloin steak. To cut pocket in steak, make horizontal cut through center of steak, parallel to surface of meat, approximately 1 inch from each side. Cut to, but not through, opposite side. Spoon cooled stuffing into pocket, spreading evenly. Secure opening with wooden picks. Place steak on rack in broiler pan so surface of meat is 4 to 5 inches from heat. Broil 26 to 32 minutes for rare to medium, turning once. Place on warm serving platter. Cover with aluminum foil tent and allow to stand 10 to 15 minutes. Remove wooden picks. Trim excess fat from steak; carve steak into 1/2-inch thick slices.
Notes: A boneless beef top sirloin steak will yield four 3-ounce cooked, trimmed servings per pound.
