Foodie Friday: Roasted Garlic Steak

Anyone needing a quick and yummy recipe for Father’s Day? Check this one out from Kansas Women Bloggers member Jennifer of Meal Plan Girls. She grilled it in on her George Foreman Party Grill, but any grill would work just fine. All the dads will be raving about this at work Monday morning! Enjoy!

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1 or 2 whole garlic bulbs

3 to 4 teaspoons snipped fresh basil or 1 Tablespoon dried basil, crushed

2 Tablespoons olive oil or cooking oil

1-1/2 pounds beef rib-eye steaks or boneless sirloin steak, cut 1 inch thick

1 to 2 teaspoons cracked black pepper

1/2 teaspoon salt

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1. With a sharp knife, cut off the top 1/2 inch from each garlic bulb to expose the ends of the individual cloves. Leaving garlic bulbs whole, remove any loose, papery outer later.

2. Fold a 20×18 inch piece of heavy foil in half crosswise. Trim into a 10-inch square. Place garlic bulbs, cut sides up, in center of foil and drizzle with oil. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose garlic, leaving space for steam to build.

3. For a charcoal grill, grill garlic on the rack of an uncovered grill directly over medium coals about 30 minutes or until garlic feels soft when packet is squeezed, turning garlic occasionally.

4. Meanwhile, trim fat from steaks. Sprinkle pepper and salt evenly over both sides of steaks; rub in with your fingers. While garlic is grilling, add steaks to grill. Grill to desired doneness, turning once halfway through grilling. For rib-eye steaks, allow 10 to 12 minutes for medium rare and 12 to 15 minutes for medium done. For sirloin steak, allow 14 to 18 minutes for medium rare, and 18 to 22 minutes for medium done.

5. To serve, cut steaks into 6 serving portions. Remove garlic from foil, reserving oil mixture. Squeeze garlic pulp from each clove onto steaks. Mash pulp slightly with a fork; spread over steaks. Drizzle with reserved oil mixture.

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