Grilled Butterflied Sirloin stuffed with Roasted Garlic and Red Peppers
- 4 (4oz.) Top Sirloin Steak
- 2 bell peppers
- 1 head garlic
- 2 tbsp. olive oil
- salt and pepper to taste
- Source Olathe North High School Culinary Program Submission
This is a simple version of braciole, an Italian preparation of steak rolled and stuffed. Season the head of garlic with olive oil, salt and pepper and wrap in aluminum foil and bake at 350 degrees for 30 minutes. When the garlic is soft, squeeze out the flesh and discard the skins. Meanwhile, rub the outside of your peppers with olive oil and place directly over the flame of your burner (if you have gas), over your grill or in a hot oven (500 degrees), rotating occasionally until the skin becomes black. Place in a bowl and cover with plastic wrap for twenty minutes. Once cool, peel the burnt skin and remove the seeds and chop coarsely. Combine the one half to one quarter of the garlic with the red peppers and season to taste. Slice the side of your Top Sirloin Steak open, almost all of the way through. You want to be able to open it like a book. Divide the garlic and red peppers evenly between the steaks and “close the book”, sealing with toothpicks. Place on a hot grill and cook until desired doneness.