Preparation time: 20 minutes
Cooking time: 26 to 32 minutes, direct method

• 3 lb. well-trimmed boneless Meyer Beef top sirloin steak, cut 2 inches thick
• 1/4 cup peeled garlic cloves, finely chopped
• 1 tablespoon olive oil
• 1/2 cup thinly sliced green onions
• 1/4 teaspoon each salt and pepper

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Cook garlic in oil in small nonstick skillet over low heat until tender, about 5 minutes. Add onions; increase heat to medium-low and continue cooking until onions are crisp-tender, about 5 minutes. Stir in salt and pepper. Cool thoroughly.

To cut pocket in beef steak, make a horizontal cut through the center of the steak, parallel to the surface of the meat, about 1 inch from each side. Cut to, but not through, opposite side. Evenly spoon stuffing into pocket. 3 Secure opening with wooden picks.

Place steak on grid over medium-low coals. Cover. Grill 26 to 32 minutes for rare (140° F) to medium (160° F), turning once. Remove picks; carve into 1/2-inch slices.

Makes 4 (3 oz.) cooked trimmed servings per lb.
182 calories per serving

NOTE: Beef top sirloin steak may also be cooked uncovered (direct method)

See Grilling Guides - Table 1 for cooking time.