- The Washington Times - Tuesday, September 5, 2006

If there have been too many rich cookouts recently, these grilled garlic-stuffed steaks are full of flavor but low in fat.

Use beef top loin steaks stuffed with a garlic-onion mixture. Leftovers will make tasty toppings for salad greens or sandwich fillings.

Grilled garlic-stuffed steaks

2 boneless beef top loin steaks, cut 2 inches thick (about 1 pound each)

1 tablespoon olive oil

1/4 cup minced garlic

cup thinly sliced green onions

1/4 teaspoon salt

1/4 teaspoon pepper

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, with sharp knife, cut a pocket in each beef steak. Start inch from one long side of steak and cut horizontally through center of steak to within inch of each side. Spread half of garlic mixture inside each steak pocket. Secure openings with wooden toothpicks.

Place steaks on grid over medium, ash-covered coals. Grill, covered, 22 to 24 minutes for medium-rare to medium doneness; turn occasionally. Remove wooden toothpicks. Carve one crosswise into -inch-thick slices. Makes 8 servings.

ASSOCIATED PRESS

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