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Fragrant, mellow garlic mingles with tender, juicy beef in every bite. Grilled polenta makes the perfect accompaniment.

Garlic-Stuffed Sirloin

1/4 cup peeled garlic cloves, finely chopped
1 tablespoon olive oil
1/2 cup thinly sliced green onions
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 pounds boneless beef top sirloin steak, cut 2-inches thick

1. Cook garlic in oil in a small nonstick frying pan over low heat until tender, about 5 minutes.
2. Add onions, increase heat to medium-low and continue cooking until onions are crisp-tender, about 5 minutes. Stir in salt and pepper. Remove from heat; let cool.
3. Preheat grill.
4. Meanwhile, trim excess fat from steak. Make a horizontal cut through the center of the steak parallel to the surface of the meat, about 1-inch from each side, to form a pocket. Cut up to but not through the opposite side. Spoon cooled garlic mixture into pocket, spreading evenly. Secure opening with toothpicks.
5. Place steaks on grill over medium-low heat. Cover and grill for 26 to 32 minutes or to desired doneness, turning once. Remove picks and carve steaks into 1/2-inch slices.

Makes 12 servings.

Cooking Tip: If it's too cold to go out and fire up the grill, you could cook the steaks in the broiler as well.

Recipe and photograph provided courtesy of the Beef Industry Council.