3/4 pound grass-fed strip steak
5 garlic cloves, peeled
1/2 cup chopped parsley
Salt and freshly ground black pepper
1 teaspoon olive oil

Remove visible fat from the steak and make slits about 1 inch apart on each side to form pockets for the stuffing. The slits should be about 1/2-inch deep and cover the width of the steak.

Place the 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. Fill the saucepan with more cold water and bring to a boil for the pasta side dish. 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. Saute 5 minutes. Turn and saute 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 saute 1 to 2 minutes. Cut the steak into 1-inch slices and divide between two dinner plates. Spoon sauteed stuffing on top of slices.

Makes 2 servings.