Garlic-Stuffed Sirloin

• 1/4 cup peeled garlic cloves, finely chopped


• 1 tablespoon olive oil


• 1/2 cup thinly sliced green onions


• 1/4 teaspoon salt


• 1/4 teaspoon ground black pepper


• 3 pounds boneless beef top sirloin steak, cut 2-inches thick

Cook garlic in oil in a small nonstick frying pan over low heat until tender, about 5 minutes.

Add onions, increase heat to medium-low and continue cooking until onions are crisp-tender, about 5 minutes. Stir in salt and pepper. Remove from heat; let cool.

Preheat grill.

Meanwhile, trim excess fat from steak. Make a horizontal cut through the center of the steak parallel to the surface of the meat, about 1 inch 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.

Place steaks on grill over medium-low heat. Cover and grill for 26 to 32 minutes or to desired doneness, turning once. Remove picks and carve steaks into ½-inch slices.