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Basil-Stuffed Steak

 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.
6-8 ServingsPrep: 15 min. Grill: 35 min.


  • 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

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Basil-Stuffed Steak (continued)

Directions (continued)

  • 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.
Nutritional Facts: 4 ounces equals 156 calories, 5 g fat (2 g saturated fat), 46 mg cholesterol, 199 mg sodium, 1 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 4 lean meat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.