Grilled Steak with Nectarine Relish

Source: Better Homes and Gardens

1 6- to 8-ounce boneless beef top loin steak, cut 1 inch thick
3 cloves garlic, thinly sliced
1/2 cup coarsely chopped onion
1/2 teaspoon olive oil
1 tablespoon cider vinegar
1-1/2 teaspoon honey
1/2 cup chopped nectarine
1 teaspoon snipped fresh applemint, pineapplemint, or spearmint

Trim fat from steak. With the point of a paring knife, make small slits in steak. Insert half of the garlic into slits. Sprinkle steak with salt and pepper. Wrap steak in plastic wrap; refrigerate for 2 to 8 hours.

Meanwhile, for relish, in a medium nonstick skillet cook onion and remaining garlic in hot oil over medium heat about 10 minutes or until onion is golden brown, stirring occasionally. Stir in vinegar and honey. Gently stir in nectarine and mint; heat through.

For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill to desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare [145 degree F] and 14 to 18 minutes for medium [160 degree F] doneness.) (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack directly over heat. Cover and grill as above.) Or, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat, turning once. (Allow 12 to 14 minutes for medium-rare [145 degree F] and 15 to 18 minutes for medium [160 degree F] doneness.)

Cut the steak in half and serve with relish. Makes 2 servings.
For 4 servings: Prepare as above, except use a large nonstick skillet (in step 2) and cut steak into 4 portions (in step 4).