Basil Stuffed Steak

5 pts per serving!!!

1 2-2.5 pound boneless beef sirloin steak, cut about 1.5 inches thick

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp dried parsley flakes1c lightly packed fresh basil leaves, coarsely chopped

1/4c finely chopped onion

4 cloves garlic, minced

1.5 tsp fresh rosemary, finely snipped, or 1/2 tsp dried rosemary, crushed

1/8 tsp fresh thyme, finely snipped, or dried thyme, crushed

1 tsp olive oil.

1)With a sharp knife, make 5 lenghtwise slits 3/4 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. Pres basil mixture into slits. Using 100- percent cotton string, tie meat loosely at 2 inch intervals to close slits and hold in the filling. Drizzle with oil.* we bought our small roast at M&M's and just slipped it back into the twine bag when it was stuffed instead of tieing it together. It worked great.

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 until desired donenes. Allow 32-36 minutes for medium-rare (145 degreesF) and 36-40 minutes for medium doneness(160 degrees F) for a gas grill, preheat grill. Reduce heat to medium. Adjust grill for indirect cooking. Grill as above.

4)Transfer meat to carving b oard; remove string. Cut meat into 1/2 inch slices and serve!!!!

David and my guests raved about it. David is still raving about it!!!