Grill: 32 minutes
Prep: 25 minutes
50% would make again
Ingredients
1 2- to 2-1/2-pound boneless beef sirloin steak, cut about 1-1/2 inch thick
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried parsley flakes
1 cup lightly packed fresh basil leaves, coarsely chopped
1/4 cup finely chopped onion
4 cloves garlic, minced
1-1/2 teaspoons fresh rosemary, finely snipped, or 1/2 teaspoon dried rosemary, crushed
1/8 teaspoon fresh thyme, finely snipped, or dried thyme, crushed
1 teaspoon olive oil
Directions
- With sharp knife, make 5 lengthwise slits 3/4 of the way through steak.
- In a small bowl, combine the salt, black pepper, and parsley flakes; rub over the steak. In the same bowl, combine basil, onion, garlic, rosemary, and thyme. Press basil mixture into the slits. Using 100 percent cotton string, tie steak loosely at 2-inch intervals to close the slits and hold the filling in. Drizzle with oil.
- In a grill with a cover, arrange medium-hot coals around drip pan for indirect grilling. Test for medium heat above pan. Place meat on grill rack over drip pan, not over coals.
- Cover and grill until meat reaches desired doneness. (Allow 32 to 36 minutes for medium-rare and 36 to 40 minutes for medium.)
- Transfer meat to a carving board; remove strings. Cover with foil and let stand for 5 to 10 minutes. Carve into 1/2-inch slices. Makes 6 servings.
Nutrition 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.
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