Grilled Garlic-Stuffed Steaks Steaks
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- 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.
Be careful not to burn the garlic. Burned garlic will be bitter. If you do burn it, discard and start over, there is no way to salvage it.
Nutrition Info per serving: (1 serving, 3 1/2 oz.) 181 calories; 6 g fat (2 g saturated fat; 3 g monounsaturated fat); 47 mg cholesterol; 131 mg sodium; 2 g carbohydrate; 0.3 g fiber; 27 g protein; 8 mg niacin; 0.7 mg vitamin B6; 1.3 mcg vitamin B12; 1.9 mg iron; 34.2 mcg selenium; 5 mg zinc.