Basil-Stuffed Steak

Cut pockets into this steak and stuff it with fragrant herbs.

Ingredients

• 1 boneless beef top sirloin steak, (2 -2 1/2 lbs. 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

How to make it  50 minutes

• 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-inch 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 meat thermometer should read 145°F; medium, 160°F; well-done, 170°F). Cover and let stand for 5-10 minutes. Remove string before slicing.

Editor’s Note: Steak can also be baked, uncovered, at 400°F for 45 minutes or until meat reaches desired doneness.