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Garlic Steaks with Nectarine-Onion Relish

4 boneless beef top loin steaks, cut 1-inch thick

6 garlic cloves, thinly sliced

Salt and freshly ground pepper to taste

2 medium onions, coarsely chopped

1 teaspoon olive oil

2 tablespoons cider vinegar

1 tablespoon honey

1 medium nectarine, chopped

2 teaspoons snipped fresh applemint, pineapplemint or spearmint

1. Trim fat from steaks. With the point of a paring knife, make small slits in steaks. Insert half of the garlic slices into slits. Wrap steaks in plastic wrap; let stand at room temperature up to 20 minutes. (For more intense flavor, chill up to 8 hours.) Sprinkle steaks with salt and pepper.
2. Meanwhile, for relish, in a large nonstick skillet cook onions and remaining garlic in hot oil over medium heat about 10 minutes or until onions are a deep golden color (but not brown), stirring occasionally. Stir in vinegar and honey. Stir in nectarine and mint. Heat through.
3. Grill steaks on an uncovered grill directly over medium coals to desired doneness, turning once. Allow 8 to 12 minutes for medium rare or 12 to 15 minutes for medium. Serve the relish with steaks.

Makes 4 servings.