Garlic Steaks with Nectarine-Onion Relish
The aroma of this garlic-studded beef on the grill is the promise that something wonderful is about to be served! The mint-scented relish features one of summer's favorite fruits, the nectarine.
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
- 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.
- 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.
- 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.
Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.