Roasted Garlic SteakSubmitted by: CHRISTINEW1984
1 or 2 whole garlic bulb(s)
3-4 teaspoons chopped fresh basil, or 1 teaspoon dried basil, crushed
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary, crushed
2 tablespoons extra-virgin olive oil
1-1/2 pounds boneless beef ribeye steaks or top sirloin steak, cut 1-inch thick
1-2 teaspoons cracked black pepper
1/2 teaspoon kosher salt
Fold a 20 x 18-inch piece of heavy foil in half crosswise. Trim into a 10-inch square. Place garlic bulb(s), cut side up, in center of oil square. Sprinkle garlic with basil and rosemary; drizzle with oil. Bring up 2 opposite edges of foil and seal with a double fold. Fold remaining edges of foil and seal to enclose garlic, leaving space for steam to build.
For a charcoal grill, place garlic packet on the rack of an uncovered grill directly over medium coals. Grill about 30 minutes or until garlic feels soft when packet is squeezed, turning garlic occasionally.
Meanwhile, trim fat from steaks. Season both sides of steak with pepper and kosher salt; rub in with your fingers. While garlic is grilling, add steaks to grill. For ribeye steaks, grill 11-15 minutes for medium-rare doneness (145 degrees F) or 14-18 minutes for medium doneness (160 degrees F), turning once halfway through grilling. For sirloin steak, grill 14-18 minutes for medium-rare doneness or 18-22 minutes for medium doneness, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place garlic, then steaks on grill rack over heat. Cover and grill as above.)
To serve, cut steaks into 6 serving-size pieces. Remove garlic from foil, reserving the oil mixture Squeeze garlic pulp from garlic cloves onto steaks. Mash pulp slightly with a fork; spread over steaks. Drizzle with reserved oil mixture.
(Recipe is from The Sonoma Diet Cookbook)
Number of Servings: 6
Recipe submitted by SparkPeople user CHRISTINEW1984.