GARLIC-MUSHROOM STUFFED SIRLOIN

3 pounds boneless beef top sirloin steak, cut 2-inches thick
1 tablespoon olive oil
1 cup finely chopped fresh mushrooms
1/4 cup finely chopped garlic cloves
1/2 cup thinly sliced green onions
1 tablespoon dry red wine
1/4 teaspoon each salt and ground black pepper
1/4 teaspoon dried thyme leaves

Heat oil in nonstick skillet over medium heat. Add mushrooms, garlic, and green onions; cook 4 minutes or until tender, stirring occasionally.

Add wine and cook until evaporated. Stir in salt, thyme and pepper. Remove from heat; cool.

Make a horizontal cut through center approximately 1/2 inch from each side, parallel to surface of steak, to form a pocket. Cut to, but not through opposite side. Spoon stuffing into pocket, spreading evenly. Close opening with toothpicks.

Roast sirloin in a 350 degree F oven on a rack in a shallow roasting pan for one hour or 20 minutes per pound. Remove steak from oven and let stand 10-15 minutes covered with foil tent.

Remove toothpicks and carve into 1/2-inch thick slices.

Servings: 10
Source: Texas Beef Council