BASIL-STUFFED STEAK

This should work on the grill when I figure out how to keep the stuffing from falling out.

¼ cup sun-dried tomatoes, minced
1 Tblsp. olive oil
2 cups chopped fresh basil leaves
¾ cup shredded Parmesan cheese
3 pound sirloin steak, about 2-inches thick
2 thinly sliced garlic gloves (I use more)
Salt and pepper

Bring 2 cups of water to a boil and add the sun-dried tomatoes. Turn off the heat and let stand for 10 minutes to soften. Drain and chop.

For filling, combine the softened tomatoes, basil, cheese, garlic and oil. Mix well.

With long, sharp knife make three slits into the top of the steak, about 1-1/2 inches deep. Spoon the filling into the slits, packing the mixture into the meat. With twine, tie the steak to prevent the stuffing from spilling out.

Place in a 375-degree oven for about 40 minutes for medium rare. Remove string, slice and serve.