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.