Cranberry-Pecan Stuffed Beef Sirloin Roast

1 (3 pound) beef top sirloin steak, cut 2-inches thick
1 1/2 cups whole, fresh cranberries, coarsely chopped
1/2 cup fresh parsley, chopped
3 tablespoons brown sugar
1 1/2 tablespoons Worcestershire sauce
1/2 cup pecans, finely chopped

Heat oven to 350 degrees F.

In a medium bowl, stir together cranberries, pecans, parsley, brown sugar and Worcestershire sauce.

Cut a horizontal slit through center of steak to within half inch of edges to create a three-sided pocket to hold stuffing. Stuff the steak with three fourths of the cranberry mixture and close the open edge with a wooden pick. Spread the remaining mixture and juices over the top of the roast. Sprinkle with pepper if desired.

Roast sirloin on rack in a roasting pan in 350 degree F oven for 1 hour or 20 minutes per pound.

Let stand 10-15 minutes before carving into 1/2-inch thick slices.

Serves 8-10.