Barbecued Beef with Fresh Herb Stuffing
Fresh herbs make this recipe pop! Impressive looking and full of flavor, this Barbecued Beef with Fresh Herb Stuffing makes a great Sunday dinner-- or any night the craving strikes!
Ingredients
- 1 1/2 tablespoon margarine
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 red pepper, chopped
- 1 large zucchini, chopped
- 3 tablespoons fresh herbs, chopped
- 1 large carrot, chopped
- 2 tablespoons Parmesan cheese
- 2 tablespoons soft white breadcrumbs
- 2 ounces olive oil
- 2 tablespoons crushed black pepper
- 2 ounces red wine
- 2 tablespoons Dijon mustard
- 32 ounces lean rump steak, about 5 cm thick
Instructions
- Heat margarine in a frying pan over moderate heat.
- Add the onion, garlic, and pepper and cook 1 minute.
- Stir in zucchini and carrot and cook additional 3 minutes.
- Add the herbs and stir.
- Take off the heat, stir in the breadcrumbs and cheese. Allow to cool to room temperature.
- Insert a knife into the side of the steak, cutting almost to the other side to form a pocket.
- Stuff the pocket with the vegetable mixture. Tie with string to close opening.
- Mix the oil, mustard, peppercorns, and wine in a bowl.
- Grill over moderate hot coals until cooked as desired, basting frequently with the oil mixture and turning every 15 minutes.
