Shelly's Recipe

BASIL-STUFFED BEEF

Category: Beef I - Roasts, Tenderloins, Misc

1 3 to 3 1/2 lbs boneless beef sirloin roast, cut 13/4 inch thick
1/4 tsp salt
1/4 tsp pepper
2 cups lightly packed basil leaves, snipped
8 to 10 cloves garlic, minced (2 tbsp)
2 tsp olive oil

Make five or six 5 inch-long slits along top of roast, cutting almost through it. Sprinkle with salt and pepper. Combine basil and garlic in a medium mixing bowl; stuff mixture into slits in meat. Tie meat with heavy-duty string to hold slits closed. Drizzle with olive oil.

To grill, arrange medium coals around a drip pan in a grill with a hood. Test for medium-low heat above pan. Place meat on grill rack over drip pan but not over coals. Insert a meat thermometer; lower grill hood. Grill for 45 minutes to 1-1/2 hours or until meat thermometer registers desired temperature (160 degrees F for medium, 170 degrees F for well done). Add more coals as necessary. Let meat stand, covered, for 10 minutes (its temperature will rise slightly).