- 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
- 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.
Originally published as Basil-Stuffed Steak in Country August/September 1998, p49
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed Mar. 13, 2012
Have made this several times absolutely wonderful- a favorite!
Reviewed Apr. 27, 2011