Grilled Garlic Steaks Garlic Steaks with Nectarine-Onion Relish- BHG for 4: Trim fat from 4 boneless beef top loin steaks (1-inch thick).
With the point of a paring knife, make small slits in steaks. Insert half of 6 thinly sliced garlic cloves into slits. Wrap steaks in plastic wrap; let stand at room temperature up to 20 minutes. (For more intense flavor, refrigerate up to 8 hours.) Sprinkle with salt and pepper. Meanwhile, for relish, in a large nonstick skillet cook 2 coarsely chopped medium onions remaining 3 cloves of garlic in hot oil over medium heat about 10 minutes or until onions are a deep golden color (but not brown), stirring occasionally. Stir in: 2 T cider vinegar and 1 T honey. Stir in: 1 chopped medium nectarine and 2 t mint; heat through. Grill steaks on the rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) Serve the relish with steaks. If desired, garnish with additional mint. Make-Ahead Tip: Up to 8 hours ahead insert garlic slices into meat. Wrap and refrigerate. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
