1 tsp. Robust EVOO
1/2 tsp. Saltwest Naturals Smashed Peppercorn Sea Salt
Stuffing:
1 Tbsp. Garlic Olive Oil
1 c. chopped mixed mushrooms
4 green onions, chopped
1/4 tsp each salt & pepper
2 Tbsp. chopped fresh parsley
1 Tbsp. Italian Herbs Balsamic
In skillet, heat garlic olive oil over medium-high heat: fry mushrooms, green onions, Italian Herbs Balsamic, salt and pepper, stirring often, until mushrooms and browned and no liquid remains. Stir in parsley. Let cool.
Make a horizontal cut in side of steak almost but not quite through to form a pocket. Spoon in mushroom mixture. Skewer closed with a skewer. Brush steak with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat. Close lid and grill, turning once until medium-rare, about 30 minutes. Transfer to a cutting board and tent with foil. Let stand for 5 minutes before slicing thinly across the grain on the diagonal.
*Tested in BBQ Cooking Class
