Grilled Mediterranean Beef

Kathleen created this dish which has quickly become one of my favorite entrees for warm weather gatherings with family and friends. Over the last several years, this has been served for dinner on my birthday.

Grilled Mediterranean Beef is delicious, and surprisingly easy to make, if you three tips in mind. Tip One: Be sure to marinate the meat in the herb mixture for at least two hours, or for up to 12 hours (I have made up the marinade early in the day and had the meat marinating until shortly before dinner). Tip Two: Take the meat (still in the marinade) out of the refrigerator half an hour before you will cook it. Tip Three: If using a charcoal grill, start the coals half and hour before you want to start cooking, so the coals will be hot. (You can also use an indoor grill.)

Serves 8-10

1 cup fresh basil, lightly packed
1 cup fresh flat leaf parsley, lightly packed
½ cup olive oil
5 garlic cloves, peeled
¼ teaspoon crushed red pepper flakes
2 tablespoons kosher salt
½ teaspoon freshly ground black pepper
3 pound (approximate) beef top round

Put the fresh herbs, olive oil, garlic, red pepper flakes, salt and pepper in the bowl of a food processor. Whir to form a paste.

Coat the bottom of a 9 x 13 inch baking dish with 1 ½ tablespoons of the herb mixture. Place the beef on top, then top with the remaining herb paste. Cover with plastic wrap and refrigerate for at least two, and up to 12, hours.

Grill the beef over hot coals until medium rare, approximately 8-12 minutes per side. Let the meat rest for at least five minutes, then slice very thinly across the grain, preferably on an angle (otherwise, the beef will be tough and difficult to chew).