Stuffed Sirloin Steak with Chile and Parsley Butter
This decadent meal tastes like it's straight out of a fancy steak house.
Prep Time: 20M
Cooking Time: 6M
Serves: Serves 4
- 4 sirloin steaks, about 8oz (225g) each, cut to a minimum 1in (2.5cm) thick
- 41/2oz (125g) cream cheese
- 1 tbsp olive oil
- sea salt and freshly ground black pepper
For the chile and parsley butter
- 5 tbsp salted butter
- 1 tsp hot red pepper flakes
- 2 tbsp finely chopped flat-leaf parsley leaves
- To make the chile and parsley butter, mix together all the ingredients in a bowl until well combined. Form into a sausage shape, and place on a piece of parchment paper. Roll up into a tube, twist each end of the paper, and chill for 30 minutes.
- Heat the barbecue until hot. Take each fillet steak and, using a thin pointed knife, pierce the side and move the knife from side to side to create a cavity, trying not to increase the size of the opening too much. Place a portion of the cream cheese into each opening. Do not overstuff.
- Grill the steaks on the barbecue over high heat for 3 minutes on each side, turning once. Remove to a plate, and let rest for 5 minutes.
- Serve on a bed of baby spinach leaves with a dollop of the chile and parsley butter on top.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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