Stuffed Steak

donsutherland1, 6/11/00 12:46 am

In my brief membership, I have learned much but contributed little as I don't really cook too often. However, I came across what appears to be an excellent recipe in the June edition of a "newspaper" published by Hayday (a gourmet food market in Scarsdale, NY).

Given that it is now "barbecue season," I thought I'd post the recipe.

(Serves 6)

2 tablespoons of olive oil
3 slices of bacon, chopped
2 shallots, minced
1 clove garlic, minced
2 tablespoons minced ham such as Virginia or prosciutto
3 shiitake mushroom caps, minced
1/2 cup dry white wine
2 tablespoons freshly chopped parsley
Salt and pepper to taste
Three 1 1/2 inch thick (or thicker) large NY strip (I'm from NY, so what did you expect?) steak with a horizontal pocket cut into each

Olive oil

Heat the oil in a heavy skillet. Add bacon, shallots, garlic, ham and minced mushrooms. Saute gently for 5-6 minutes until the mushrooms give up their liquid. Stir in wine, raise heat and cook until wine is nearly evaporated. Stir in parsley and season well with salt and pepper. Remove from heat and set aside to cool slightly.

Stuff the mushroom mixture into the pockets cut into the steaks. Brush both sides of the meat with olive oil and season with salt and pepper.

Grill the steaks over hot coals, 4-6 minutes per side with the cover down, if there is one. Slice to serve or cut steaks in half, serving half to each diner.


Back 2 Recipes
Back 2 The ClubHouse