Stuffed Steak
Shallots are a mild-flavored member of the onion family, but you can use onion instead. Be sure to cook them until transparent. You can use any type of quick-cooking steak. Makes 2 servings
Olive oil spray 1 garlic clove crushed
1⁄2 cup diced shallots
1⁄4 cup chopped parsley 2 tablespoons panko bread crumbs Salt and freshly ground black pepper
3⁄4 pound grass-fed strip steak
(about 11⁄2-inch thick)
Preheat grill to mediumhigh. Heat a skillet over medium-high heat and spray with olive oil spray. Add the garlic and shallots to the skillet, then saute 1 to 2 minutes.
Remove the garlic and shallots to a mixing bowl. Add the parsley and breadcrumbs to the bowl, and mix. Add salt and pepper to taste.
Using a knife, remove visible fat from steak and make slits about 1 inch apart on each side to form pockets for the stuffing. The slits should be about 1⁄2-inch deep and cover the width of the steak. With the tip of a knife or a small spoon, insert some stuffing into the steak. Reserve remaining stuffing.
Spray the steak on both sides with olive oil spray and place on a hot grill, 4 to 5 minutes. Turn and grill an additional 4 to 5 minutes. A meat thermometer should read 125 degrees for rare, 145 degrees for medium rare. Remove meat to a cutting board and let rest.
Saute the remaining stuffing in the skillet used to saute the garlic and shallots. Cut the steak into slices and divide between two dinner plates. Spoon the sauteed stuffing on top.