Ingredients 1 Tbs. olive oil 1/4 cup garlic cloves, finely chopped 1/2 cup scallions, minced salt and pepper, to taste 2-1/2 lbs. Halenda's  boneless top sirloin steaks, cut 2 inches thick toothpicks

Directions

1. Heat the oil in a medium skillet over medium heat. Add the garlic and sauté for 5 minutes. Add the scallions and cook for 5 more minutes. Add the pepper and salt. Remove from the heat and let cool.

2. Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. Trim the excess fat from the steak. Make a horizontal slice through the center of the steak, parallel to the surface of the meat, about 1 inch from each side. Cut to, but not through, the opposite side. Spoon the stuffing into the pocket, spreading evenly.

3. Secure the opening with toothpicks. Grill the steak, turning once, according to the following guidelines: 15-20 minutes for rare, 25-30 minutes for medium, or 35-40 minutes for well done. Remove the toothpicks and slice to serve.

 

• Top Sirloin Steak