Nutrition per serving may change if servings are adjusted.
1 boneless beef top loin steak, cut 1 inch thick (about 10 ounces)
3 cloves garlic, thinly sliced
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 medium onion, coarsely chopped
1 teaspoon olive oil
1 tablespoon cider vinegar
1 teaspoon honey
1 small nectarine, pitted and chopped
1 teaspoon snipped fresh mint
Fresh mint sprigs (optional)
Trim fat from steak. With the tip of a paring knife, make small slits in steak; insert half of the garlic into slits. Wrap steak in plastic wrap; chill for 30 minutes. Sprinkle with salt and pepper.
Meanwhile, for relish, in a large nonstick skillet cook onion and remaining garlic in hot oil over medium heat 5 to 10 minutes or until onions are golden, stirring occasionally. Stir in vinegar and honey. Stir in nectarine and the snipped mint; heat through.
Preheat indoor electric grill. Place steak on the grill rack. If using a covered grill, close lid. Grill until steak is desired doneness. (For a covered grill, allow 4 to 6 minutes for medium rare (145°F) or 6 to 8 minutes for medium (160°F). For an uncovered grill, allow 8 to 12 minutes for medium rare (145°F) or 12 to 15 minutes for medium (160°F), turning once halfway through grilling.) Serve the steak with relish. If desired, garnish with mint sprigs.
Variation: Outdoor grill method: If using a charcoal grill, place steak on grill rack directly over medium coals. Grill to desired doneness, turning once. Allow 10 to 12 minutes for medium rare (145°F) and 12 to 15 minutes for medium (160°F). If using a gas grill, preheat grill. Reduce temperature to medium. Place steak on grill rack over heat; cover and grill as above.