1 (about 1 1/2 pounds) top sirloin steak, 1 1/4 to 1 1/2-inches thick
1/3 cup crumbled blue cheese
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 cups sliced mushrooms
1 clove garlic, thinly sliced
1/4 cup dry red wine
Instructions
Preheat grill to high.
Place steak on a flat cutting surface. Using one
hand to keep steak firmly in place, carefully cut
a pocket horizontally through the middle of steak
with a sharp knife (a boning knife works well). Do
not cut all the way through. Fill pocket with blue
cheese, patting gently to flatten any bumps. If
desired, secure open end with skewers or
toothpicks. Season both sides with salt and
pepper.
Lightly oil grill. Place steak on grill and cook on
both sides, turning once, until desired temperature
is reached (about 8 minutes per side for medium-
rare). Remove from grill and cover loosely to keep
warm.
Heat a medium skillet over medium-high heat. Add
oil and when hot, but not smoking, add mushrooms
and garlic. Sauté until mushrooms are tender;
adjust heat to prevent garlic from burning, if
necessary. Pour in wine and continue cooking until
liquid has evaporated.
To serve, slice steak (remove skewers if needed)
against the grain into 1/2-inch thick slices and
top with mushrooms.
Originally Submitted
11/27/2011
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