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Garlic Grilled-Stuffed Steaks

August 20, 2006

2 boneless beef top loin steaks, cut 2 inches thick (about 1 pound each)

1 tablespoon olive oil

1/4 cup minced garlic

1/2 cup thinly sliced green onions

1/4 teaspoon salt

1/4 teaspoon pepper

In small nonstick skillet, heat oil over medium-low heat until hot. Add garlic. Cook and stir 4 to 5 minutes or until tender, but not browned. Add onions. Continue cooking and stirring 4 to 5 minutes or until onions are tender. Season with salt and pepper; cool completely.

Meanwhile with sharp knife, cut a pocket in each beef steak. Start 1/2 inch from one long side of steak and cut horizontally through center of steak to within 1/2 inch of each side. Spread half of garlic mixture inside each steak pocket. Secure openings with wooden toothpicks.

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Place steaks on grid over medium, ash-covered coals. Grill, covered, 22 to 24 minutes for medium-rare to medium doneness; turn occasionally. Remove wooden toothpicks. Carve one crosswise into 1/2-inch-thick slices.

Serves 8.

Cook's Tip: If desired, serve one steak. Refrigerate remaining steak to use in a salad or sandwich for a second meal.

Nutrition information per serving: 200 calories, 8 g fat (3 g saturated), 56 mg cholesterol, 126 mg sodium, 2 g carbohydrates, 0.2 g fiber, 25 g protein.

- Recipe developed for AP by the National Cattlemen's Beef Association on behalf of The Beef Checkoff

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