Basil-Stuffed Steak (Wave 1)

Ingredients:

• 1 2- to 2 1/2-pound boneless beef sirloin steak, cut about 1 1/2 inches thick
• 1/2 teaspoon kosher 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 chopped, or 1/2 teaspoon dried rosemary, crushed
• 1/8 teaspoon fresh thyme, finely chopped, or dried thyme, crushed
• 1 teaspoon extra-virgin olive oil
  

Instructions

1. With a sharp knife, make 5 lengthwise slits three-quarters of the way through meat.

2. In a small bowl, combine salt, pepper, and parsley flakes. Sprinkle over meat; rub in with your fingers. In the same bowl, combine basil, onion, garlic, rosemary, and thyme. Press basil mixture into the slits. Using 100% cotton string, tie meat loosely at 2-inch intervals to close the slits and hold the filling in. Drizzle with oil.

3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place meat on grill rack over drip pan. Cover and grill for 32 to 36 minutes for medium-rare (145°F) and 36 to 40 minutes for medium doneness (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust grill for indirect cooking. Grill as above.) 4. Transfer meat to carving board; remove strings. Cut meat into 1/2-inch slices.

Serves 6