Garlic Stuffed Steak – Medford News, Weather, Sports, Breaking News

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Garlic Stuffed Steak Jun 18, 2014 12:00 AM A A 3/4 pound grass-fed strip steak 5 garlic cloves, peeled 1/2 cup chopped parsley Salt and freshly ground black pepper 1 teaspoon olive oil Remove visible fat from the steak and make slits about 1 inch apart on each side to form pockets for the stuffing. The slits should be about 1/2-inch deep and cover the width of the steak. Place the whole, peeled garlic cloves in a large saucepan and cover with cold water. Bring to a boil and scoop out garlic cloves with a strainer. Fill the saucepan with more cold water and bring to a boil for the pasta side dish. Chop the garlic and parsley together. Add salt and pepper to taste. With the tip of a knife or a small spoon stuff the slits in the steak using about half the parsley mixture. Set the rest of the stuffing aside. Heat a nonstick skillet over medium-high heat and add the stuffed steak. Saute 5 minutes. Turn and saute 5 minutes. Salt and pepper cooked sides of steak. Remove from skillet to a cutting board and add the olive oil to the skillet. Add remaining stuffing and saute 1 to 2 minutes. Cut the steak into 1-inch slices and divide between two dinner plates. Spoon sauteed stuffing on top of slices. Makes 2 servings.