Cognac Shiitake-Stuffed Steaks

In a medium nonstick skillet, heat oil over medium heat. Add shallots and mushrooms; cook for 4 minutes. Add green onions; cook and stir for 3 minutes more. Remove from heat; stir in cognac, salt and pepper.

Using a sharp knife, make a pocket in each steak by cutting horizontally along a long side to within 1/2 inch of each of the other sides. Spread half of the shallot mixture inside each pocket, secure with 2 or 3 wooden toothpicks.

Prepare grill for indirect grilling. Test for medium-high heat above the drip pan. Place steaks on the grill rack over the drip pan. Cover and grill for 25 to 30 minutes or until medium-rare doneness (145 degrees F) or medium doneness (160 degrees F), turning once halfway through grilling. Remove toothpicks before serving.