3 tbsp. shortening
1/4 c. snipped parsley
Ground black pepper
6 dill pickle slices
6 rusks
1 round steak or top sirloin, 1 1/2 inch thick (2 1/2 to 3 lbs.)
2 (3 oz.) can sliced pimentos, drained
1/4 c. snipped prunes
Salt
1/4 c. dairy sour cream
6 stuffed green olives

Cut steak into 6 portions, then cut a large pocket in each steak. Heat shortening and saute mushrooms until golden. Reserve 6 sliced pimentos; chop rest. Add to mushrooms with next two ingredients, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Stir in sour cream and blend well. Use to fill steak. Secure opening with skewers.

Sprinkle outside of steaks with salt and pepper. Grill over hot coals 15-20 minutes or until desired, turning once. Remove skewer. Thread pickle slices, onions, and olive and wrap pimentos on long cocktail picks. Insert in each steak. Place on rusk. About 6 servings.