TASTE
Grilled garlic-stuffed steaks say summer
| • | Cool creams for those hot summer days |
Associated Press
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The simpler the better is sometimes the answer for the cook on a lazy summer day. That's the kind of day to choose something like these grilled garlic-stuffed steaks.
The generous proportions of the recipe, which will serve 8, make it quite flexible. If you have fewer diners to feed the day you grill the steaks, don't worry. Any leftovers will make tasty toppings for salad greens or super sandwich fillings.
GRILLED GARLIC-STUFFED STEAKS
In small nonstick skillet, heat oil over medium-low heat until hot. Add garlic. Cook and stir 4 to 5 minutes or until tender but not browned. Add onions. Continue cooking and stirring 4 to 5 minutes or until onions are tender. Season with salt and pepper; cool completely.
Meanwhile, cut a pocket in each steak. Start 1/2 inch from one long side of steak and cut horizontally through center of steak to within 1/2 inch of each side. Spread half of garlic mixture inside each steak pocket. Close with wooden toothpicks.
Grill steaks over medium, ash-covered coals. Grill, covered, 22 to 24 minutes for medium-rare to medium doneness; turn occasionally. Remove toothpicks. Carve one crosswise into 1/2-inch-thick slices. Makes 8 servings.
Recipe developed for AP by the National Cattlemen's Beef Association on behalf of The Beef Checkoff.
