4shell steaks or boneless strip steaks 3/4 inch thicksplit almost through and spread open ("butterflied")
1-1/2 to 2lbschopped beef
1cupchopped parsley
1cupchopped shallots or green onions
2tspsalt
Butter and oil
Instructions
Blend the chopped meat and the seasonings.
Place a quarter of the mixture on one-half of each steak. Fold the other half over and press it down rather firmly. You will now have a stuffed steak.
Heat about 4 tablespoons each of butter and oil in a large heavy skillet.
Brown the steaks very quickly on both sides over high heat. Reduce the heat and cook until they are done to your taste. Ideally, the outside of the steak should be nicely browned, and the chopped meat should be no more than warmed through.