Preheat the barbecue to medium high.
In a pan, brown onion and celery in butter/oil. Remove from heat and add all the other stuffing ingredients. Mix well.
With a knife, make a slit on one edge of the steak to the centre.
Stuff and secure with a toothpick.
Grill 8 to 10 minutes per side.
Baste with marinade all during cooking.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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