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    Here's A Recipe For Hasselback Steak

    You're so welcome.

    If you haven't stuffed your steak like this, you're missing out!

    Hasselback Steak

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    Serves 1-2

    2 tablespoons oil (for mushrooms)

    1 shallot, finely chopped

    2 cloves garlic, chopped

    2 cups mushrooms, quartered

    1 teaspoon salt (for mushrooms)

    ¼ teaspoon pepper (for mushrooms)

    4 ounces cream cheese, softened

    2 egg yolks

    ¼ cup chives, chopped

    1 sirloin steak

    2 teaspoons salt (for steak)

    2 teaspoons pepper (for steak)

    2 tablespoons canola oil (for steak)

    ¼ cup grated Parmesan


    Preheat oven to 400°F.

    Heat oil in a pan over medium heat. Add shallots and garlic, cooking until translucent. Add mushrooms, salt, and pepper, cooking until mushrooms are golden brown. Remove from heat.

    In a medium bowl, combine mushrooms, cream cheese, egg yolks, and chives, stirring until evenly incorporated. Set aside.

    On a cutting board, season both sides of the steak with salt and pepper.

    Cut about ¾ of the way through the steak, making the incisions 1-inch part.

    Pack a spoonful of the mushrooms mixture into each cut in the steak.

    Heat the oil in a pan over high heat. Sear the steak for about 30 seconds, then bake for 10-15 minutes, depending on how you like your steak cooked.

    Slice, serve, and enjoy!

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