Onion-Stuffed Steak

• 2 pieces of 1¼ to 1½ lbs. porterhouse steak, 1½ inches thick or 2 lbs. sirlion steak, 1½ inches thick
• ½ cup chopped onion
• 1 large clove garlic, minced
• 1 tbsp. butter
• Dash each of salt, pepper and celery salt
• ¼ cup dry red wine
• 2 tbsp. shoyu
• 1 cup sliced mushrooms
• 2 tbsp. margarine or butter

Slash fat edge of steak at 1 inch intervals, being careful not to cut into meat. Cutting from the fat side, make a pocket in each side of meat, cutting almost to bone. In skillet saute onion and garlic in the 1 tbsp. of butter or margarine. Season with salt, pepper and celery salt. Stuff pockets with onion mixture, skewer close. Combine wine and shoyu and brush on steak. Broil over medium hot coals for 25 to 30 minutes. In a small skillet cook mushrooms in butter until tender. Pour over the steak. Slice across grain. Makes four servings.