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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!


  • 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


  1. Heat margarine in a frying pan over moderate heat.
  2. Add the onion, garlic, and pepper and cook 1 minute.
  3. Stir in zucchini and carrot and cook additional 3 minutes.
  4. Add the herbs and stir.
  5. Take off the heat, stir in the breadcrumbs and cheese. Allow to cool to room temperature.
  6. Insert a knife into the side of the steak, cutting almost to the other side to form a pocket.
  7. Stuff the pocket with the vegetable mixture. Tie with string to close opening.
  8. Mix the oil, mustard, peppercorns, and wine in a bowl.
  9. Grill over moderate hot coals until cooked as desired, basting frequently with the oil mixture and turning every 15 minutes.

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