Garlic Stuffed Sirloin1/4 cup FRESH peeled garlic cloves, finely chopped1 Tbsp olive oil 1/2 cup thinly sliced green onions 1/4 tsp salt 1/4 tsp ground black pepper 3 lbs boneless beef top sirlion steak cut 2" thick Use only fresh garlic cloves. The pre-minced garlic turns very bitter. Cook garlic in oil in a small non-stick frying pan over low heat until tender, about 5 minutes. Add onions, increase het to medium-low and continue cooking until onions are crisp-tender, about 5 minutes. Stir in salt and pepper. Remove from heat; let cool. Trim excess fat from steak. Make a horizontal cut through the center of the steak parallel to the surface of the meat, about 1" 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. To Freeze: Place steaks in a freezer bag or freezer safe container. To Reheat: Defrost. Grill steaks over medium-low heat. Cover grill for 26 to 32 minutes or to desired doneness, turning once. |