From:
Chapter 8:
What's the Beef Here?

Gunny's Mediterranean Stuffed Steak

Quick and easy describes this steak. Oh, did I mention it tastes great? The black olives are the secret to this one. Mmmmm. ...

Makes 4 servings

1 clove garlic
1/4 cup sweet cream butter
1/2 teaspoon chives
1/2 teaspoon basil
Four 6- to 8-ounce sirloin steaks (at least 1 inch thick)
2 cups mushrooms
2 cups black olives

1. Mince garlic. Place butter, chives, basil, and garlic in microwave-safe container. Microwave for 15 seconds, or until butter is partially melted.

2. With very sharp knife (be careful, please, no finger-stuffed steaks here!), slit steaks along one edge, deeply enough to create a large, pita-like pocket.

3. Coat both sides of the pocket with butter and spice mixture.

4. Slice mushrooms and black olives thinly, and layer inside the steak; close pocket with a skewer.

5. Grill over medium-high heat, turning once, 10 to 12 minutes total.

Optional: Gunny tells me that before he places the steaks directly on the grill, he first "salt sears 'em" to enhance the flavor and seal in the juices. To add this step, put a cast-iron skillet over hot coals and once it's very hot, sprinkle 1/4 teaspoon of salt in the skillet and one by one, slap in a steak. Flash sear each side of each steak for 15 to 30 seconds. Then grill according to the instructions in Step 5.

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