2-1/2 cups fresh mushrooms, thinly sliced
1/2 cup red bell pepper, thinly sliced
1/2 cup green bell pepper, thinly sliced
1/4 cup shallots, finely chopped
2 tablespoon fresh parsley, minced
1 to 2 teaspoons fresh rosemary, minced
1/4 cup Chablis or other dry white wine
1/4 teaspoon salt
1 to 1-1/2 pounds lean, boneless sirloin steak, cut with pocket
1 tablespoon cracked black pepper
Fresh mushroom halves (optional)
Fresh rosemary sprigs (optional)
Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add and sauté mushrooms, red and green peppers, and shallots for 5 minutes, or until tender. Remove from heat. Add parsley, rosemary, wine and salt; stir well.
Trim fat from steak. Stuff mushroom-rosemary mixture into steak pocket and secure with wooden picks. Press black pepper into both sides of steak. coat grill rack with cooking spray. Place steak on grill over hot coals. Grill steak on rack for 5 minutes on each side, or to desired doneness. To serve, remove wooden picks and slice steak 1' thick. Garnish with mushroom halves and rosemary sprigs, if desired.
Makes 6 servings