Garlic Stuffed Steaks
Cut: Top Loin Steak/Strip Steak
Preparation Time: 15 Minutes
Cook Time: 25 minutes |
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Main Ingredients:
2 boneless beef top loin steaks, cut 2 inches thick (approx. 1 lb. each)
1 TBS. olive oil
1/4 c. garlic, very finely chopped
1/2 c. green onions, thinly sliced
1/4 tsp. pepper
Directions:
- 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. Season with salt and pepper; cool completely.
- Meanwhile with a sharp knife, cut a pocket in each beef 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. Secure opening with wooden toothpicks.
- Set oven to BROIL. Preheat broiler. Position broiler pan so surface of steak is 5 inches from heat source.
- Broil until top side is brown; approximately 12 minutes. Turn and brown other side for 12-13 minutes for medium doneness.
Recipe Tips:
- For easy clean up, cover top rack of broiler pan with foil. Remember to cut slits in foil so juices can drain.
- You may also use a top loin steak cut 1-inch thick--adjust broiling time to 7 minutes on each side for medium doneness. Also place rack 3-4 inches from heat source.
- For accurate determination of doneness, use an instant-read meat thermometer. Insert horizontally into the meat sections, not the stuffing. For medium rare doneness cook to 145 degrees, 160 degrees for medium.
- Serve with baked potatoes and steamed asparagus.
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