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Garlic Stuffed Sirloin with Herb Pepper Rub

Ingredients: 1 large head garlic
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
2 to 2 1/2-pound boneless beef top sirloin steak, cut 1 1/2 inches thick

Herb Pepper Rub:
1 teaspoon dried basil leaves
1/2 teaspoon each lemon pepper, onion powder and dried oregano leaves
1/4 teaspoon rubbed sage
Preparation: Wrap garlic in aluminum foil; roast in 350F. oven about 30 minutes or until soft when squeezed with oven mitt. Unwrap and cool; peel garlic cloves. Coarsely chop and combine with parsley and oil. Combine Herb Pepper Rub ingredients; mix well. Add 1/2 teaspoon to garlic mixture.

To cut pocket in steak, make a horizontal cut through center of steak, parallel to surface of meat, about 1 inch from each side. Cut to, but not through, opposite side. Spoon garlic mixture into pocket, spreading evenly. Secure opening well along cut edge with wooden or metal picks. Rub remaining Herb Pepper Rub on sirloin steak, pressing onto surface. Place steak on grid over medium-low coals. Cover; grill 20 to 24 minutes for rare (140F.) to medium (160F.) or to desired doneness, turning once.
Serving: Remove picks; carve into 1/2-inch slices. Serves 6 to 8.
Suggestions: Use the Herb Pepper Rub to season tender steaks and roasts. Make extra and keep in an airtight container.