Thought this was a very good recipe. I made a few changes. I added about 1 tbs. olive oil to stuffing as it was too dry. Once I placed the filled beef on the rack, I placed bacon strips over the openings. I sprinkled with some salt, pepper, and thyme. I baked baked uncovered for 15 minutes, then for 30 minutes more uncovered. It was done perfectly. Be careful not to overcook, as it's slightly dry to begin with. Next time I will drizzle with a little red wine before baking. My family really enjoyed this dish.

Reviewed On: Jan. 26, 2012

A wonderful, easy, tasty recipe. My entire family thought it was a great change of pace for a different tasting wrap. I added slightly more honey and cayenne. For the dressing, I used 1/2 mayo and 1/2 sour cream. Delicious. Next time I'm going to try substituting Greek yogurt.

Reviewed On: Apr. 28, 2011

A delicious recipe. I used skirt steak as that what my local grocer had on sale. It sliced beautifully into very thin strips. The taste of the sauce was delicious. The mistake I made was to marinate the steak in a small amount of the sauce. When I fried it in the wok, the sauce burnt to the sides (I'm assuming it was the sugar in the sauce). It didn't affect the recipe; however, it took me quite a while to clean the wok!

Reviewed On: Apr. 23, 2011