The generous proportions of the recipe, which will serve eight, make it quite flexible. If you have fewer diners than that to feed the day you grill the steaks, don't worry. Any leftovers will make tasty toppings for salad greens or super sandwich fillings.
GRILLED GARLIC-STUFFED STEAKS
Serves: 8
(Total preparation and cooking time 45 minutes)
Ingredients:
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
Directions:
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.
Place steaks on grill over medium, ash-covered coals. Grill, covered, 22 to 24 minutes for medium-rare to medium; turn occasionally. Remove wooden toothpicks. Carve one crosswise into 1/ 2-inch-thick slices.
Recipe developed for AP by the National Cattlemen's Beef Association on behalf of The Beef Checkoff
source: Deseret News (Salt Lake City) , Aug 16, 2006
Copyright © 2006 Deseret News Publishing Co.
GRILLED GARLIC-STUFFED STEAKS
Serves: 8
(Total preparation and cooking time 45 minutes)
Ingredients:
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
Directions:
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.
Place steaks on grill over medium, ash-covered coals. Grill, covered, 22 to 24 minutes for medium-rare to medium; turn occasionally. Remove wooden toothpicks. Carve one crosswise into 1/ 2-inch-thick slices.
Recipe developed for AP by the National Cattlemen's Beef Association on behalf of The Beef Checkoff
source: Deseret News (Salt Lake City) , Aug 16, 2006
Copyright © 2006 Deseret News Publishing Co.
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