Serve this thick, beef sirloin steak loaded with the flavors of fresh herbs at your next backyard cookout. It's incredibly easy but looks impressive.




  • With sharp knife, make 5 lengthwise slits 3/4 of the way through steak.

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

  • In a grill with a cover, arrange medium-hot coals around drip pan for indirect grilling. Test for medium heat above pan. Place meat on grill rack over drip pan, not over coals.

  • Cover and grill until meat reaches desired doneness. (Allow 32 to 36 minutes for medium-rare and 36 to 40 minutes for medium.)

  • Transfer meat to a carving board; remove strings. Cover with foil and let stand for 5 to 10 minutes. Carve into 1/2-inch slices. Makes 6 servings.

Nutrition Facts

282 calories; 14 g total fat; 101 mg cholesterol; 253 mg sodium. 2 g carbohydrates;