GOURMET STUFFED STEAK 4 STRIP LOIN, RIB EYE, PORTERHOUSE or TENDERLOIN STEAKS, each 1¼" (3 cm) thick

VARIATION 1: Onion Stuffing   2 tbsp 30 mL butter ½ cup 125 mL chopped onion ½ cup 125 mL chopped celery 1 1 large garlic clove, finely chopped     Dash each of salt and pepper   Basting Sauce ¼ cup 50 mL dry red wine 2 tbsp 30 mL soy sauce VARIATION 2: Shrimp Stuffing   2 tbsp 30 mL butter ¼ cup 50 mL chopped onion ½ cup 125 mL chopped celery 1 cup 250 mL canned baby shrimp ¼ cup 50 mL fine bread crumbs 1 tbsp 15 mL lemon juice 1 tbsp 15 mL dry white wine     Salt, pepper, parsley and savory to taste

For either stuffing, saut� the vegetables in butter until tender crisp. Add the remaining ingredients. Heat thoroughly. Cut a deep pocket in the side of each steak. Stuff pockets with onion or shrimp mixture and skewer closed. Barbecue steak over medium hot coals for approximately 20 minutes or until desired doneness, turning once and brushing the onion stuffed steaks with basting sauce. Makes 4-8 servings.