• 6servings
  • 50minutes
  • 156calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 beef top sirloin steak (1-1/2 inches thick and 2 to 2-1/2 pounds)

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon pepper

  4. 1/4 teaspoon dried parsley flakes

  5. 1-1/2 cups lightly packed fresh basil leaves, coarsely chopped

  6. 1/4 cup finely chopped onion

  7. 4 garlic cloves, minced

  8. 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

  9. 1/8 teaspoon minced fresh thyme or pinch dried thyme

  10. 1 teaspoon olive oil

Instructions Jump to Ingredients ↑

  1. Basil-Stuffed Steak Recipe photo by Taste of Home With a sharp knife, make five lengthwise cuts three-fourths of the way through the steak. Combine salt, pepper and parsley; rub over steak.

  2. 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.

  3. 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 before slicing. Yield: 6-8 servings.

  4. Editor's Note: Steak can also be baked, uncovered, at 400° for 45 minutes or until meat reaches desired doneness.


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