Onion Stuffed Steak
|Porterhouse steak||3 Pound, cut 1 1/2 inches thick|
|Sirloin steak||1⁄2 Pound, cut 1 1/2 inches thick|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Celery salt||1 Dash|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Sliced mushrooms||1 Cup (16 tbs)|
Slash fat edges of steak at 1-inch intervals, being careful not to cut into meat.
Slice pockets in each side of meat, cutting almost to bone.
In skillet cook onion and garlic in the 1 tablespoon butter.
Add celery salt and pepper.
Stuff pockets with onion mixture; skewer closed.
Mix wine and soy sauce; brush on steak.
Grill over medium-hot coals for 15 minutes; brush often with soy mixture.
Turn; grill 10 to 15 minutes more for rare.
Brush often with soy mixture.
In small skillet cook mushrooms in the 2 tablespoons butter till tender.
Slice steak across grain; pass the mushrooms and spoon atop steak.