Serve with this a simple baked potato, topped with that fat-laden butter and sour cream. Combine in a small bowl a combination of shredded cheddar cheese, crisp bacon bits, and thinly sliced scallions to be sprinkled on top of the potato. A wonderful go-together! Of course, you can use your favorite-type cheese.
| 6 small 1-1/2" thick steaks, sirloin, fillet, or your favorite cut |
1-1/2 tsps. red wine vinegar |
| 3 Tbls butter | 3 Tbls. finely chopped parlsey |
| 1 large onion, finely chopped | 1/2 tsp. dried Marjoram |
| 1/4 lb. fresh mushrooms, chopped | salt and pepper to taste |
| 3 slices deli ham, cut into tiny cubes* | Salad Oil |
Slit steaks length-wise to form a pocket. Set aside. In a fry pan melt butter and add onion; saute until just tender. Add mushrooms and cook for about five minutes. Remove from heat and drain any excess liquid. Add remaining ingredients, except oil. Mix well. Cook mixture to room temperature. Fill pockets and fasten with toothpicks. Brush both sides of steak with some oil. Grill to desired degree of doneness. Serves 6.
*Cooked crisp bacon may be substituted.