Sirloin with Roasted Garlic Topping by The Canadian Living Test Kitchen

This steak, with accents of garlic and rosemary, makes enough for two meals. Serve half the first night for dinner along with grilled zucchini, the rest on sandwiches or in a salad the next day. Serve the extra garlic on the side for guests to spread on crusty bread or zucchini — or even to enjoy on its own.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about	-
cal	234
pro	22 g
total fat	14 g
sat. fat	3 g
carb	4 g
fibre	trace
chol	58 mg
sodium	239 mg
% RDI:	-
calcium	3%
iron	17%
vit C	5%
folate	4%

Roasted Garlic Topping

Preparation:

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.)

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.

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.