Basil-Stuffed Steak

By MissHeather

Ingredients

• 1 , 2-2 1/2 lb bonelyss beef top sirloin steak, cut 1 1/2 inches thick
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp dried parsley flakes
• 1 C lightly packed fresh basil leaves, coarsely snipped
• 1/4 C finely chopped onion
• 2 tsp bottled minced garlic (4 cloves)
• 1 1/2 tsp finely snipped fresh rosemary or 1/2 tsp dried, crushed
• 1 tsp olive oil

Details

Servings 6

Preparation

Step 1

With sharp knife, make 5 lengthwise slits 3/4 of the way through the steak. For rub, in a small bowl combine the salt, pepper, and parsley flakes. Sprinkle rub evenly over both sides of steak; rub in with fingers.

In a small bowl combine basil, onion, garlic, rosemary, and thyme. Press basil mixture into slits in steak. Using 100% cotton kitchen string, tie steak loosely at 2-inch intervals to close the slits and hold the sturring. Drizzle with oil.

Preheat grill. Reduce to medium. Adjust for indirect cooking. Cover and grill to desired doneness, turning once.

Transfer steak to carving board; remove strings. Cover with foil; let stand for 5 minutes before carving. Cut into 1/2-inch thick slices.