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Grilled Garlic-Stuffed Steaks
Simple to prepare, special to eat. Serves 6

2 boneless beef top loin steaks,
cut 2-inches thick (about 1 lb. each)
1 Tbsp. olive oil
1/4 cup very finely chopped garlic
1/2 cup thinly sliced green onions
1/4 tsp. salt
1/4 tsp. pepper

In a small nonstick skillet, heat oil over medium-low heat until hot. Add garlic.

Cook and stir 4-5 minutes or until tender, but not browned. Add onions. Continue
cooking and stirring 4-5 minutes or until onions are tender. Add the salt and

pepper and cool completely. Meanwhile, with a sharp knife, cut a pocket in each
steak by cutting horizontally along one long side to within 1/2-inch of each

of the other 3 sides.

Spread half of garlic mixture inside each steak pocket. Secure openings with
wooden toothpicks. Placed steaks on grid over medium, ash-covered coals.
Grill, covered, 22-24 minutes for medium rare to medium doneness, turning occasionally.

Remove wooden toothpicks. Carve steaks crosswise into 1/2-inch thick slices.

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