Sirloin with Roasted Garlic Topping



2 lb sirloin steak, 1 inch thick
2 tsp olive oil
1 tsp chopped fresh rosemary (or 1/2 tsp crumbled(dried)
1/4 tsp coarsely ground black pepper

Roasted Garlic Topping
14 cloves garlic (unpeeled)
1/4 tsp salt
3 tbsp mayonnaise
1 tsp warm water

1. Roasted Garlic Topping: Thread garlic onto soaked wooden skewers; place on greased grill over medium-low heat. Close lid and cook, turning often, for about 20 minutes or until very soft. Let cool enough to handle. Squeeze garlic out of 6 of the cloves onto cutting board; sprinkle with salt. Set remaining garlic aside. With flat side of knife, mash garlic until smooth; place in small bowl. Blend in mayonnaise and water. (Topping can be refrigerated in airtight container for up to 24 hours.)
2. Trim any fat from steak. Brush both sides with oil; sprinkle with rosemary and pepper. Place on greased grill over medium-high heat; close lid and cook, turning once, for 15 to 20 minutes or until browned but still rare inside. Transfer to cutting board; tent with foil and let stand for 5 minutes.
3. Cut steak in half. Wrap 1 half and refrigerate for up to 24 hours for another use. Thinly slice remaining half on the diagonal. Fan out slices on plates; garnish with dollop of topping. Serve with reserved whole garlic cloves.

Servings: 4

Canadian Living Test Kitchen