stuffed sirloin Martino

#1
3/4 inch steaks with a pocket cut in the middle and stuffed with pruscitto and mozzorella cheeze. Sauteed lightly in a burgundy and butter sauce and then oven baked. I am serving it with fresh spinach with chopped nuts and a tangy vinaigrette sauce and some home made scalloped potatoes. Chef Martino is back in the kitchen!
 
#3
Re: stuffed sirloin Martino

Wholovesya, you are welcome to come visit and stay with me for a while any time you want. :cheers

That food sounds damn good.
 
#4
Re: stuffed sirloin Martino

That steak had many distinguished people stop by on their way to the races and casinos in Atlantic City. It was 1980 and I got $19.95 for that dish. Shake and Bake McBride, Manny Trillo, and Greg Luzinski were among my regulars.
 
#5
Re: stuffed sirloin Martino

Wholovesya, you are welcome to come visit and stay with me for a while any time you want. :cheers

That food sounds damn good.
Dont go stay with PassTheRock!

Thats a real pic of him in his avatar.:pop:

But, that sounds Deeeewishous12io4j2w90
 
#7
Re: stuffed sirloin Martino

That steak had many distinguished people stop by on their way to the races and casinos in Atlantic City. It was 1980 and I got $19.95 for that dish. Shake and Bake McBride, Manny Trillo, and Greg Luzinski were among my regulars.
That sounds fantastic! What about John Kruk? Or was he later?
 
#10
Re: stuffed sirloin Martino

That sounds fantastic! What about John Kruk? Or was he later?
I had ole Kruk at my restaurant in Morgantown, WV. He was a funny SOB and ate everything I put in front of him. In Jersey, most all the Phils stopped by from time to time and even some Eagles. Harold Carmichael and Wilber Montgomery were acquaintances of mine.

Other Phillies who have stopped by were Schmidt, Bowa, Tugboat McGraw, Maddox, Lonnie Smith, Petey Rose and others who are not so well known. Hockey players Bobby Clarke and Phil Esposito have also tasted my cooking.

Atlantic City entertainment talent that have stopped by included Sammy Davis Jr, Frank Sinatra, John Denver, Phillis Diller, Dolly Parton, and Rodney Dangerfield off the top of my head.
 
#13
Re: stuffed sirloin Martino

I had ole Kruk at my restaurant in Morgantown, WV. He was a funny SOB and ate everything I put in front of him. In Jersey, most all the Phils stopped by from time to time and even some Eagles. Harold Carmichael and Wilber Montgomery were acquaintances of mine.

Other Phillies who have stopped by were Schmidt, Bowa, Tugboat McGraw, Maddox, Lonnie Smith, Petey Rose and others who are not so well known. Hockey players Bobby Clarke and Phil Esposito have also tasted my cooking.

Atlantic City entertainment talent that have stopped by included Sammy Davis Jr, Frank Sinatra, John Denver, Phillis Diller, Dolly Parton, and Rodney Dangerfield off the top of my head.
WOW! That's incredible.

I remember Pat Fischer covering harold carmichael and being amazed.

Who tipped better? Which sport? Or was it the celebrities?
 
#14
Re: stuffed sirloin Martino

WOW! That's incredible.

I remember Pat Fischer covering harold carmichael and being amazed.

Who tipped better? Which sport? Or was it the celebrities?

Some tipped very generously while others were downright ignorant. I really don't want to name names, but let's just say the colored folks did not tip as well as the others no matter how much money they had. A few times I comped the meals completely and they didn't leave a dime for the wait staff. I not only gave them a free meal, but I had to tip my server out of my pocket.

Compared to my regular non star clientele, pro athletes probably tipped less on average. My oldest son waited tables for me so he would know better. He never complained as he was making great money for a young man his age.

I put my wait staff through Hell sometimes. The stuffed sirloin that I served was served hot out of the oven on a metal plate. As the waiter was leaving the kitchen I had a towel sitting in ice water and I would wring out some water over the dish so it was popping and steaming all the way to the table. That is how I sold so many of these $20 steaks. The poor servers would get little scars on their arms from the water drops that would pop and splatter. My ex wife is still pissed at me for having her go through that. (she served when we were busy or short staffed.)
 
B

Bruce Dickinson

Guest
#16
Re: stuffed sirloin Martino

that mfer sounds good.........do you mind posting the recipe?
 
B

Bruce Dickinson

Guest
#18
Re: stuffed sirloin Martino

also how does one cut a pocket in a steak? - thru the side?

thanks in advance
 
#19
Re: stuffed sirloin Martino

that mfer sounds good.........do you mind posting the recipe?

Buy some nice thick sliced sirloin or filet if you want to spend the money. I buy large packages and slice them myself, about 3/4 inch thick. Cut a small pocket on one side. Be careful not to slice too deep. Sautee the steaks in red burgundy wine and real butter over low heat on both sides just slightly cooking the outside. use a butter knife and open up the pockets and stuff them with a thin row of pruscitto and a generous layer of mozzorella cheese. Place the barely cooked steaks in a pan and pour some of the wine sauce over the top and bake at 425 degrees for about 7-10 minutes. The pruscitto will flavor and salt the steak while the wine sauce and the cheese will keep it tender and moist. Serve with a salad and a potatoe (baked, mashed, or scalloped). I sometimes substitute asparagus for the salad.

A good Merlot goes great with this dinner. All in all it should only take about 15-20 minutes to make unless you are baking the potatoes. Garnish the plate with parsley and a slice of orange on top of the steak. In a decent restaurant today you should expect to pay $50-$70 for this dish. Your costs, depending on the cut of meat, should be about $8-$14 per serving.

Enjoy.
 
#25
Re: stuffed sirloin Martino

Buy some nice thick sliced sirloin or filet if you want to spend the money. I buy large packages and slice them myself, about 3/4 inch thick. Cut a small pocket on one side. Be careful not to slice too deep. Sautee the steaks in red burgundy wine and real butter over low heat on both sides just slightly cooking the outside. use a butter knife and open up the pockets and stuff them with a thin row of pruscitto and a generous layer of mozzorella cheese. Place the barely cooked steaks in a pan and pour some of the wine sauce over the top and bake at 425 degrees for about 7-10 minutes. The pruscitto will flavor and salt the steak while the wine sauce and the cheese will keep it tender and moist. Serve with a salad and a potatoe (baked, mashed, or scalloped). I sometimes substitute asparagus for the salad.

A good Merlot goes great with this dinner. All in all it should only take about 15-20 minutes to make unless you are baking the potatoes. Garnish the plate with parsley and a slice of orange on top of the steak. In a decent restaurant today you should expect to pay $50-$70 for this dish. Your costs, depending on the cut of meat, should be about $8-$14 per serving.

Enjoy.

sounds decent, but if i was to pay 50-70 bucks for a steak, the plate better not be garnished with parsley, cant get much more cheap and ghetto then that...
 
#26
Re: stuffed sirloin Martino

sounds decent, but if i was to pay 50-70 bucks for a steak, the plate better not be garnished with parsley, cant get much more cheap and ghetto then that...
I beg to differ. Parsley is used as a garnish in most good Italian eateries and most restaurants in Europe. They use it on potatoes, fish, soups, just about everything. I chop it up and just sprinkle it on the steak and the potatoes. It flavors it and also looks good on the plate.
 
#27
Re: stuffed sirloin Martino

I beg to differ. Parsley is used as a garnish in most good Italian eateries and most restaurants in Europe. They use it on potatoes, fish, soups, just about everything. I chop it up and just sprinkle it on the steak and the potatoes. It flavors it and also looks good on the plate.

completely old school :cheers
 
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