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Garlic Mushroom Stuffed Sirloin

Recipe for Garlic Mushroom Stuffed Sirloin

This sirloin recipe is so quick and easy and tastes amazing. You could use what ever cut of beef you would like, but I think that sirloin would be the easiest and most inexpensive way to go.

Garlic Mushroom Stuffed Sirloin

Garlic Mushroom Stuffed Sirloin
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  • 1 1/2 pounds Beef Top Sirloin Steak (boneless)
  • 1 portabello mushrooms (sliced)
  • 3 tablespoons chopped flat leaf parsley
  • 24 medium-sized basil leaves
  • 3 tablespoons grated Parmesan
  • 1/4 teaspoon coarsely ground black pepper
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 4 garlic cloves, crushed
  • 2 tablespoons chopped flat leaf parsley
  • 1/4 teaspoon cracked black pepper

  1. For the marinade: combine all ingredients and mix well. Set aside.
  2. Butterfly steak. With one of the long sides not short sides, facing you, run knife through middle thickness leaving ½-inch at the long opposite end as a “hinge.” Do not cut all the way through.
  3. Place steak in 9 x 13 pan, exposing all cut sides, and marinate overnight in refrigerator.
  4. (Next day) Heat grill to medium heat.
  5. Lay steak open. Place mushrooms on steak to cover completely. Sprinkle with 1 tablespoon parsley.
  6. Cover with basil leaves and sprinkle with Parmesan along with the remaining 2 tablespoons parsley and pepper.
  7. Roll up from a long side jellyroll style. Tie at 2-3 inch intervals with kitchen string.
  8. Place steak on grill, cooking until desired doneness or until internal temperature reaches 145°F, turning frequently.
  9. Transfer steak to a cutting board, tent with foil, and let rest for 10 minutes.
  10. Remove twine and slice steak, crosswise, into ½-inch thick slices.

OVEN BRAISED SIRLOIN STEAK: Preheat oven to 350°F. Prepare steak per directions through step 7. Combine 1/4 cup olive oil, balsamic vinegar, garlic cloves, parsley and black pepper in shallow baking dish. Bake 15 minutes; baste with juices and bake an additional 20 minutes. Let meat rest at least 10 minutes before slicing.

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