Olive oil spray

1 garlic clove crushed

1/2 cup diced shallots

1/4 cup chopped parsley

2 tablespoons panko bread crumbs

Salt and freshly ground black pepper

3/4 pound grass fed strip steak (about 1 1/2-inch thick)

Preheat grill to medium high. Heat a skillet over medium-high heat and spray with olive oil spray. Add the garlic and shallots. Saute 1 to 2 minutes. Remove to a mixing bowl. Add the parsley and breadcrumbs to the bowl. Mix the ingredients together. Add salt and pepper to taste. Remove visible fat from steak and make slits about 1 inch apart on each side to form pockets for the stuffing. The slits should be about 1/2-inch deep and cover the width of the steak. With the tip of a knife or a small spoon stuff the stuffing into the steak. Reserve remaining stuffing. Spray the steak on both sides with olive oil spray and place on a hot grill 4 to 5 minutes. Turn and grill 4 to 5 minutes. A meat thermometer should read 125 degrees for rare, 145 degrees for medium rare. Grill a little longer if needed. Remove to a cutting board and let rest. Saute the remaining stuffing in the skillet used to saute the garlic and shallots. Cut the steak into slices and divide between two dinner plates. Spoon the sauteed stuffing on top.

Yield 2 servings.

Per serving: 261 calories (24.7% from fat), 7.2 g fat (2 g saturated, 3.1 g monounsaturated), 96 mg cholesterol, 41.1 g protein, 9.8 g carbohydrates, 0.6 g fiber, 152 mg sodium.