This marvelous grilled steak comes from Taste of Home, as part of their diabetic-friendly collection. Part of the beauty of the stuffed-steak is that the recipe gives you options – fresh or dried herbs. Whenever possible, fresh is always best. However; there are times when fresh can’t be had. If the herbs at your farmer’s market are not in season or the produce section of the grocery store doesn’t have what you are looking for; go for the dry. The only MUST in the fresh department is the basil. Without fresh basil, the entire presentation would fall flat.
I like this steak simply because it is a big hunk of meat, sliced on a platter and served up like a tri-tip. The ends tend to be a little more cooked than the center; giving most people their choice of doneness without your Grill Master (in this case Hubby dear) trying to time various preferences.
September is here – the days are cooling off nicely. Mid-eighties is perfect for outdoor entertaining without having to wait until that darn blazing sun sets. Another month, and it is liable to be too cold to even think about backyard barbecues, so we are taking every advantage now, while we still can. Besides, around Labor Day most of the markets have great deals on steak. Perfect time to stock up on beef.
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-inch 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 degrees; for medium 160 degrees – well-done is over cooked).
Cover and let stand for 5-10 minutes. Remove string before slicing.