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Stuffed Sirloin Steak with Chile and Parsley Butter

Categories: Entertaining, On the Grill, Quick to fix
Type: Main Dishes

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
Stuffed Sirloin Steak with Chile and Parsley Butter photo

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  1. 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.
  2. 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.
  3. 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.
  4. Serve on a bed of baby spinach leaves with a dollop of the chile and parsley butter on top.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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