Garlic and parsley stuffed into a juicy steak make a perfect quick meal for Father’s Day. Each year I think steak for Father’s Day. It seems to be what our Dads like best. The garlic cloves for this stuffing are blanched first and then chopped with fresh parsley to make a simple, fresh stuffing. Blanching gives the garlic a mild, sweet flavour. The water used for blanching the garlic has a wonderful flavour so I add it to the water for cooking pasta, which I serve with the steak. – McClatchy-Tribune News Service
Remove visible fat from steak and make slits about 1 inch apart on each side to form pockets for the stuffing. The slits should be about 1.3cm deep and cover the width of the steak.
Place whole, peeled garlic cloves in a large saucepan and cover with cold water. Bring to a boil and scoop out garlic cloves with a strainer.
Chop the garlic and parsley together. Add salt and pepper to taste. With the tip of a knife or a small spoon stuff the slits in the steak using about half the parsley mixture. Set the rest of the stuffing aside.
Heat a nonstick skillet over medium-high heat and add the stuffed steak. Sauté 5 minutes. Turn and sauté 5 minutes. Salt and pepper cooked sides of steak. Remove from skillet to a cutting board and add the olive oil to the skillet. Add remaining stuffing and sauté 1 to 2 minutes. Cut the steak into 2.5cm slices and divide between two dinner plates. Spoon sauteéd stuffing on top of slices.