1 (1 lb.) Beef Top Round or Chuck Steak
Salt & pepper
1 egg
2 tbsp. cooking oil
2 c. lightly packed fresh parsley
1 1/2 tsp. dried basil, crushed
1 clove garlic, minced
1/2 tsp. salt
3 tbsp. grated Parmesan
3 tbsp. fine dry bread crumbs
Broiled onion slices
butter

Slash any fat edges off meat to prevent curling. Place meat on unheated rack of broiler pan. Sprinkle with salt and pepper. Broil 3 inches from heat according to timings below, turning once and sprinkling with salt and pepper to taste. Meanwhile, in blender container or food processor bowl place egg, cooking oil, parsley, basil, minced garlic (I always use more garlic), and the 1/2 teaspoon salt; cover and blend until parsley is pureed. Stir in grated Parmesan and bread crumbs. When meat is nearly done, spread parsley mixture evenly over top of meat. Place under broiler; broil 3 minutes or until hot. Place meat on board or platter with broiled onion slices. Dot meat with butter. Slice meat across the grain to serve.

TIMING: Top round steak - 12 to 14 minutes total for medium doneness.