Basil Stuffed Steak Recipe

6 servings Stand: 5 minutes

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.