Vegetable Stuffed Steaks
|Beef top loin steaks||1 Pound, cut 1 inch thick|
|Nonstick spray coating||1|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped onion||2 Tablespoon|
|Chopped green pepper||2 Tablespoon|
|Shredded carrot||2 Tablespoon|
|Garlic clove||1 Small, minced|
|Worcestershire sauce||1⁄4 Teaspoon|
|Dried thyme||1 Dash, crushed|
Make a pocket in each steak by cutting horizontally into the steak from one side almost to the opposite side.
Spray a saucepan with nonstick coating.
Add mushrooms, onion, green pepper, carrot, garlic, Worcestershire sauce, and thyme.
Cook and stir about 4 minutes or till vegetables are tender.
Fill each steak pocket with half of the mushroom mixture.
Place steaks on a rack in an unheated broiler pan.
Broil 4 inches from the heat till desired doneness, turning once. (Allow 16 to 18 minutes total time for medium-rare.)