| The garlic used in this sirloin steak recipe calms down | | | | skillet or frying pan, heat one tablespoon of the olive oil. |
| during the two stages grilling, adding a nice richness to | | | | Add the garlic, and mash it into the oil with a fork until |
| the top sirloin. Top sirloin is a more tender and leaner | | | | you form a rough paste. |
| cut than bottom sirloin. | | | | Stir in the scallions, and cook for a minute or two, until |
| This sirloin recipe works best grilled over charcoal and | | | | the onions are soft. Remove the pan from the stove |
| mesquite chips. It can also be cooked inside in the | | | | top, and let the filling mixture cool while you get the |
| oven, although you will not get the same smoky flavor. | | | | meat ready. |
| 1 3-pound boneless top sirloin steak (about 2 inches | | | | Trim off any fat from the sirloin, and cut a horizontal slit |
| thick)salt and ground black pepper to taste | | | | along the length of the steak to make a pocket. Be |
| Garlic Filling: | | | | sure not to cut through to the other side. Spread the |
| 1 medium garlic head (baked in the oven at 350 | | | | remaining 1/2 tablespoon of olive oil thinly over the |
| degrees Fahrenheit for an hour | | | | sirloin. |
| 1 1/2 tablespoons extra virgin olive oil | | | | After allowing the charcoal to become gray, spread |
| 1/2 cup chopped scallions | | | | the soaked mesquite chips on top of the coals. Lay |
| On an outdoor grill, get enough charcoal lit to have a | | | | the steak on the grill over the coals. Cover the meat |
| single layer coals below the meat. At the same time, | | | | with the grill lid, or make a foil tent to lay over the sirloin. |
| soak a few handfuls of mesquite chips in water. | | | | Grill the meat on one side for about 15 minutes, then |
| In making the filling, break the garlic head apart, then | | | | turn it. Grill for another 10 to 15 minutes, until reaching |
| squeeze each soft garlic clove from its skin. In a small | | | | your desired doneness. Serve immediately. |