BARBECUE STEAKS AND GARLIC TOAST

Cooking Time:  35 Minutes

Make Ahead:  Slice leftover steak
and serve as a delicious warm steak
salad the next day.

Serves 4

Serve with french fries or your
favorite potato recipe.

SHOPPING LIST

Steaks, French Bread, Garlic, Olive Oil, Salt, Pepper

INGREDIENTS

1 large bulb garlic
1 tablespoon olive oil
4 rib eye steaks (about 3/4 inches thick)
8 thin slices french bread
1/4 teaspoon salt
1/4 teaspoon pepper

1. Preheat the grill.  Place the garlic bulb on a large piece of heavy duty aluminum foil, brush with olive oil and seal the foil.
2. Grill the garlic about 4 inches from the heat for about 15 minutes or until very soft.  Remove the garlic from the grill.
3. Place the steaks on the grill for about 5 minutes, turning once on each side for medium.
4. Toast the bread slices on the grill.  Squeeze the soft garlic from the kins onto the bred slices.  Sprinkle with salt and pepper and serve the steaks on the toast.

VARIATION

You can use center cut pork chops instead of rib eye steaks for a great flavor.

EXPRESS COOKING

When time is tight, use jarred garlic.  Cook the garlic in oil in a skillet until soft and tender, then mash and spread the garlic on the toasted french bread slices.

MONEY SAVING TIPS

Extra virgin olive oil is the most expensive of the olive oils.  Save the expensive oil for salad dressings and use pure olive oil for cooking.

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