- 1-1/2 pounds Certified Angus Beef® Sirloin Steak or Certified Angus Beef® Rib Eye Steaks
- 1 or 2 whole garlic bulb(s)
- 3 to 4 teaspoons snipped fresh basil or 1 teaspoon dried basil, crushed
- 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 tablespoon olive oil
- 1 to 2 teaspoons cracked black pepper
- 1/2 teaspoon salt
- Fresh oregano sprigs (optional)
Directions
Remove papery outer layers from garlic bulb(s), leaving individual garlic cloves attached to bulb(s). Cut off about 1/2 inch from top(s) of bulb(s) and discard. Fold a 20x18-inch piece of heavy foil in half crosswise. Trim into a 10-inch square. Place garlic bulb(s), cut side(s) up, in center of foil square. Bring foil up around garlic, forming a shallow bowl. Sprinkle with basil and rosemary; drizzle with oil. Completely enclose garlic in foil, twisting ends of foil on top.
For a charcoal grill, grill garlic on the rack of an uncovered grill over medium coals about 30 minutes or until garlic cloves are soft, turning garlic occasionally. Remove garlic from foil packet, reserving oil mixture. Cool slightly.
In a small bowl combine pepper and salt; rub onto both sides of the steaks. While garlic is grilling, add steaks to the hot grill. Grill to desired doneness, turning once halfway through grilling. Reduce heat to medium. Place garlic and steaks on grill rack over heat.
To serve, cut meat into serving-size pieces. Squeeze garlic pulp from each clove onto the steak. Mash pulp slightly with a fork; spread over meat. Drizzle with reserved oil mixture. If desired, garnish with fresh oregano.
Makes 6 servings.
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