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Post by ishmael on Jun 7, 2022 7:27:11 GMT -5
Found this recipe from an old friend last week and tried it last night.
1 boneless sirloin steak (2 lo 2-l 12 pounds and about I -l /2 inches thick)
salt and pepper to taste I /4 teaspoon dried parsley flakes.
l-l/2 cups lightly packed fresh basil, coarsely cut. 1/4 cup finely chopped onion (this may be a little much, so make it to taste) 4 garlic cloves, minced
1 1/2 tsps minced fresh rosemary 1/8 tsps minced fresh thyme (I like thyme so I went a little heavier I tsp olive oil (I use avocado oil)
With a sharp knife, make 4 or 5 lengthwise cuts 3/4 of the way through the steak. Combine all the ingredients and stuff into pockets of the steak. Using heavy-duty string, tie the steak at 2" intervals, making sure you close the pockets! Don't want that stuffing to get out! Drizzle with the oil and place on the grill, over indirect medium heat, for 25 minutes or so, depending on how well done you like beef.
Take off the grill, cover and let it rest for a few minutes.
I served with grilled veggies.
I should have made a red wine mushroom sauce, but that will be the next time.
Enjoy!
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Post by JoyinMudville on Apr 10, 2024 3:50:21 GMT -5
I do some other stuffed stuff and it calls for string but I live in fear.
So, can you use just any old string and still put it in the oven or is there special cooking string?
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summer23
Full Member
There is no path to peace. Peace IS the path.
Posts: 1,577
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Post by summer23 on Apr 10, 2024 6:24:10 GMT -5
I do some other stuffed stuff and it calls for string but I live in fear. So, can you use just any old string and still put it in the oven or is there special cooking string? Kitchen twine. Do not fear it. It is there to serve.
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Post by WKDWZD on Apr 10, 2024 6:26:06 GMT -5
If regular string is good for the butcher to use, then it's good enough for me.
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