Basil Stuffed Steak
This is a recipe I developed. We love beef, and grilling is an easy way to add variety to our meals. My mom and grandma taught me how to cook. I've entered several cooking competitions and have won some awards.
INGREDIENTS
1 boneless beef top sirloin steak, (2 to 2-1/2 pounds and about 1-1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried parsley flakes
1-1/2 cups lightly packed fresh basil leaves, coarsley 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
SERVINGS 6-8
CATEGORY Main Dish
METHOD Grill (gas or charcoal)
PREP 15 min.
COOK 35 min.
TOTAL 50 min.
DIRECTIONS
With a sharp knife, make five lengthwise cuts three-fourths of the way through the steak. Combine salt, pepper and parsley; rub over steak.
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.
Grill, covered, over indirect medium heat for 35-45 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Cover and let stand for 5-10 minutes. Remove string before slicing. Yield: 6-8 servings. Editor's Note: Steak can also be baked, uncovered, at 400° for 45 minutes or until meat reaches desired doneness.
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