Ingredients
1 beef top sirloin steak (1-1/2 inches thick and 2 to 2-1/2 pounds)1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried parsley flakes1-1/2 cups lightly packed fresh basil leaves, coarsely chopped1/4 cup finely chopped onion4 garlic cloves, minced1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed1/8 teaspoon minced fresh thyme or pinch dried thyme1 teaspoon olive oil
Preparation
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-in. 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 thermometer should read 135°; medium, 140°; medium-well, 145°). Cover and let stand for 5-10 minutes. Remove string before slicing.
