Fourth of July is by far the consummate American holiday and is often celebrated with a leisurely outdoor barbecue. This recipe for flavorful Basil-Stuffed Steak from Midwest Living is effortless to prepare and goes great with a side dish of sweet summer corn on the cob. Serves six.

Ingredients

1 2- to 2-1/2-pound boneless beef sirloin steak, cut about 1-1/2 inch thick
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried parsley flakes
1 cup lightly packed fresh basil leaves, coarsely chopped
1/4 cup finely chopped onion
4 cloves garlic, minced
1-1/2 teaspoons fresh rosemary, finely snipped, or 1/2 teaspoon dried rosemary, crushed
1/8 teaspoon fresh thyme, finely snipped, or dried thyme, crushed
1 teaspoon olive oil

Directions

With sharp knife, make 5 lengthwise slits 3/4 of the way through steak.

In a small bowl, combine the salt, black pepper, and parsley flakes; rub over the steak. In the same bowl, combine basil, onion, garlic, rosemary, and thyme. Press basil mixture into the slits. Using 100 percent cotton string, tie steak loosely at 2-inch intervals to close the slits and hold the filling in. Drizzle with oil.

In a grill with a cover, arrange medium-hot coals around drip pan for indirect grilling. Test for medium heat above pan. Place meat on grill rack over drip pan, not over coals.

Cover and grill until meat reaches desired doneness. (Allow 32 to 36 minutes for medium-rare and 36 to 40 minutes for medium.)

Transfer meat to a carving board; remove strings. Cover with foil and let stand for 5 to 10 minutes. Carve into 1/2-inch slices.