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1
Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper.
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2
You can utilize any fresh herbs you have in your garden or local market such as rosemary.
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3
Take the steaks out and let them rest about an hour before you start to work with them.
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4
In the meantime, fire up the oven to 350 degrees F.
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5
Take your garlic bulbs and slice them in half diagonally.
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6
Season with olive oil and sea salt.
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Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly.
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Take out and set aside.
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9
Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot.
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10
Add spinach and saute until spinach is just wilted.
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Season with salt and pepper.
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12
Chop up the sun-dried tomatoes and toss with the spinach.
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When the spinach has cooled, throw in the brie and the roasted garlic.
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You can easily pull the roasted garlic from the'husk' by using a toothpick to pull it out.
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Mix together very well!
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Season with salt and pepper.
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You can also throw in a teaspoon or so of fresh rosemary at this point.
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Set aside.
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19
Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops.
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20
Carefully stuff the steaks with your roasted garlic stuffing.
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21
Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference.
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22
I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream.
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23
A little parsley to garnish.
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For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat.
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25
Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar.
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Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3.
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27
Take out the rosemary.
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To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes.
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29
Garnish with fresh rosemary.
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30
It is excellent to have a nice fresh loaf of bread to serve with this.
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31
I also BBQ up some fresh local corn on the grill to accompany this meal.
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32
It is a fairly easy and gourmet meal to prepare.
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You can even make the stuffing the night before.
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Enjoy!
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And long live garlic!
