Cranberry-Pecan Stuffed Sirloin Roast

3 lbs. beef top sirloin cut 2 inches thick

1 1/2 C. fresh whole cranberries coarsely chopped or 1 C. dried

1/2 C. fresh parsley chopped

3 T. Worcestershire sauce

2 T. brown sugar

2 garlic cloves minced

1/2 C. pecans coarsely chopped

Preheat oven to 350° F.

In a medium bowl, combine cranberries, pecans, garlic, brown sugar and parsley.

Cut a slit through the center of steak to within 1/2 inch of edges to create a pocket.

Stuff the steak with the mixture. Season the steak with salt and pepper.

Place steak on a rack in a roasting pan for 1 hour or 20 minutes per pound. Let stand 10 minutes before slicing.

Serves 6.