Basil-Stuffed Steak

Name: Basil-Stuffed Steak
Ingredients: 1 beef top sirloin steak (1-1/2 inches thick and 2 to 2-1/2 pounds); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon dried parsley flakes; 1-1/2 cups lightly packed fresh basil leaves, coarsely chopped; 1/4 cup finely chopped onion; 4 garlic cloves, minced; 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1/8 teaspoon minced fresh thyme or pinch dried thyme; 1 teaspoon olive oil

10 ingredients

3 steps

Ingredients

1 beef top sirloin steak (1-1/2 inches thick and 2 to 2-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried parsley flakes
1-1/2 cups lightly packed fresh basil leaves, coarsely chopped
1/4 cup finely chopped onion
4 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/8 teaspoon minced fresh thyme or pinch dried thyme
1 teaspoon olive oil

Directions

1

With a sharp knife, make five lengthwise cuts three-fourths of the way through the steak. Combine salt, pepper and parsley; rub over steak.
2

In a small bowl, combine the basil, onion, garlic, rosemary and thyme. Stuff into pockets in steak. Using heavy-duty string, tie the steak at 2-in. intervals, closing the pockets. Drizzle with oil.
3

Grill, covered, over indirect medium heat for 35-45 minutes or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cover and let stand for 5-10 minutes. Remove string before slicing.