4 boneless beef top loin steaks, cut 1 inch thick (about 1-1/2 to 2 pounds total)
6 cloves garlic, thinly sliced
2 medium onions, coarsely chopped
1 teaspoon olive oil
2 tablespoons cider vinegar
1 tablespoon honey
1 medium nectarine, chopped
2 teaspoons snipped fresh applemint, pineapplemint, or spearmint
Fresh applemint, pineapplemint, or spearmint (optional)
Instructions
Trim fat from steaks. With the point of a paring knife, make small slits in steaks. Insert half of the garlic 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 onions and remaining 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 vinegar and honey. Stir in nectarine and the 2 teaspoons 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. Makes 4 servings.
Make-Ahead Tip- Up to 8 hours ahead insert garlic slices into meat. Wrap and refrigerate.
Originally Submitted
5/25/2010
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