2 pounds top sirloin steak, cut 1-inch thick and trimmed of visible fat, cut into 6 pieces
¼ cup finely minced onion
1 teaspoon minced garlic
¼ cup coarsely chopped dried dates
1 teaspoon chopped fresh rosemary
1/8 teaspoon salt
1/8 teaspoon ground black pepper
¼ cup finely chopped pecans
¼ cup crumbled gorgonzola cheese
1 teaspoon dried parsley
Steak seasoning (containing coarse pepper and garlic)
Partially freeze steak. Using a sharp knife (preferably one with a long pointed blade) carefully cut a horizontal pocket along the side of the steak, leaving a ½ -inch border of meat on three sides. Be careful not to cut holes through the outside of the meat. Set aside.
Heat small skillet over medium heat. Sauté onion until translucent, about 2 minutes. Reduce heat to low. Add garlic and sauté one minute more. Add dates, rosemary, salt and pepper. Sauté until onions have turned golden and dates are softened. Stir in pecans, cheese and parsley. Remove from heat.
Spoon filling into pocket. Using fingers, press to evenly distribute. Press pocket closed.
Preheat smokeless broiler. Sprinkle steak seasoning over both sides of meat. Grill until desired doneness. (Four minutes each side for medium rare, 6-8 minutes each side for well-done.)
Nutrition information per serving:
263 calories, 7g carbohydrate, 34g protein, 10g fat, 3.2g saturated fat, 75mg cholesterol, 307mg sodium, 1g dietary fiber
If you don’t have a Saladmaster Smokeless Broiler, you may simply cook the steaks over medium heat in a Saladmaster skillet.
Original recipe by Janet Potts, RD, LD