1 3- to 3-1/2-pound boneless beef sirloin roast, cut 1-3/4 inches thick
1/4 tsp. pepper
2 cups lightly packed basil leaves, snipped
8 to 10 cloves garlic, minced (2 T.)
2 tsp. olive oil

Make five or six 5-inch-long slits along the top of the roast, cutting almost through it. Sprinkle with pepper. Combine basil and garlic in a medium mixing bowl; stuff mixture into the slits in meat. Tie the meat with heavy-duty string to hold slits closed. Drizzle with olive oil. To grill, arrange medium coals around a drip pan in a grill with a hood. Test for medium-low heat above the pan. Place meat on grill rack over drip pan but not over coals. Insert a meat thermometer; lower the grill hood. Grill for 45 minutes to 1-1/2 hours or until the meat thermometer registers the desired temperature (140 degrees F for rare, 155 degrees F for medium, 165 degrees F for well done). Add more coals as necessary. Let meat stand, covered, for 10 minutes (its temperature will rise slightly). To oven-roast, place meat on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, in a 425 degree F oven for 15 minutes. Reduce oven temperature to 350 degrees F; roast for 35 to 45 minutes more or until thermometer registers 140 degrees F or the desired doneness. Let meat stand, covered, for 10 minutes (its temperature will rise slightly). Place meat in a shallow container; cover and chill 2 to 24 hours. To serve, place meat on a cutting board and cut into slices. Makes 10 to 12 servings.