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.
- 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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