|
Cranberry-Pecan
Stuffed Beef Sirloin Roast
Preparation
Time: 30 minutes
Cooking Time: 1 hour
Servings: 8-10 |
3 lbs.
beef top sirloin steak,
cut 2-inches thick
1-1/2 cups
whole, fresh cranberries,
coarsely chopped
1/2 cup
fresh parsley, chopped
3 Tbsp.
brown sugar
1-1/2 Tbsp.
Worcestershire sauce
1/2 cup pecans, finely
chopped
|
|
Cooking instructions:
-
Preheat oven
to 350ºF.
-
In a medium
bowl, stir together cranberries, pecans, parsley, brown sugar and
Worcestershire.
-
Cut a
horizontal slit through center of steak to within half inch of edges
to create a three-sided pocket to hold stuffing.
-
Stuff the
steak with three fourths of the cranberry mixture and toothpick the
open edge closed. Spread the remaining mixture and juices over the top
of the roast. Sprinkle with pepper if desired.
-
Roast
sirloin on rack in a roasting pan in 350ºF oven for 1 hour or 20
minutes per pound.
-
Let stand
10-15 minutes before carving into half-inch thick slices.
Nutrition information per serving: 224 calories, 28 g
protein, 6 g carbohydrate, 9 g fat, 100 mg sodium, 5 mg niacin, 0.6 mg
vitamin B6, 4.1 mcg vitamin B12, 4 mg iron, and 6 mg zinc.
©2003
Cattlemen's Beef Board and NCBA. All rights reserved. May be reproduced
for educational purposes.
|
