Categories: Beef Main Dish

Ingredients

• 1 3 to 3 1/2 lb. boneless beef sirloin roast, cut 1 3/4 inches 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

Directions

1. Make five or six 5-inch-long slits along the top of the roast, cutting almost through the roast. Sprinkle with salt and pepper.

2. For filling, in a medium mixing bowl combine basil and garlic; stuff the filling into the slits in the meat. Tie the meat with heavy-duty string to hold slits closed. Drizzle with olive oil. Roast using indirect grilling, quick oven-roasting or slow oven-roasting directions.

3. Indirect grilling directions: In a covered grill arrange medium coals around a drip pan. Test for medium- low heat above the pan. Place meat on grill rack over drip pan but not over coals. Insert meat thermometer, lower the hood.

4. Grill for 45 minutes to 1 1/2 hours or until the meaqt thermometer registers the desired temperature (140 degrees for rare, 155 degrees for medium, 165 degrees for well-done). Add more coals as nessary. let meat stand, covered, for 10 minutes before slicing. (The meat temperature will rise slightly upon standing.)

5. Slow oven-roasting directions: Place the roast on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, in a 325 degree oven for 1 1/2 to 1 3/4 hours or until the meat thermometer register 140 degrees or test for doneness. Let stand, covered, for 10 minutes before slicing. Slice across the grain.

6. Quick oven-roasting directions: Place roast on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, in a 425 degree oven for 15 minutes. Reduce oven temperature to 350 degrees; roast for 35 to 45 minutes more or until thermometer registers 140 degrees or to desired doneness. let stand, covered for 10 minutes before slicing. Slice across the grain.

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