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
- Cook garlic in oil in
a small nonstick frying pan over low heat until tender, about
5 minutes.
- 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.
- Preheat grill.
- 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.
- 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.
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