The mint-scented nectarine relish lends summer-fresh notes to the garlic-studded grilled beef. 
Serve this steak with some crusty bread to soak up the delicious juices.

Ingredients
4   boneless beef top loin steaks, cut 1 inch thick (about 1-1/2 to 2 pounds total)
6  cloves garlic, thinly sliced
2   medium onions, coarsely chopped
1  teaspoon olive oil
2  tablespoons cider vinegar
1  tablespoon honey
1   medium nectarine, chopped
2  teaspoons snipped fresh applemint, pineapplemint, or spearmint 
Fresh applemint, pineapplemint, or spearmint (optional) 

Directions
1. Trim fat from steaks. With the point of a paring knife, make small slits in steaks. Insert half of the garlic into slits. Wrap steaks in plastic wrap; let stand at room temperature up to 20 minutes. (For more intense flavor, refrigerate up to 8 hours.) Sprinkle with salt and pepper. 

2. Meanwhile, for relish, in a large nonstick skillet cook onions and remaining garlic in hot oil over medium heat about 10 minutes or until onions are a deep golden color (but not brown), stirring occasionally. Stir in vinegar and honey. Stir in nectarine and the 
2 teaspoons mint; heat through.  

3. Grill steaks on the rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) Serve the relish with steaks. If desired, garnish with additional mint. Makes 4 servings.  

Make-Ahead Tip:  Up to 8 hours ahead insert garlic slices into meat. Wrap and refrigerate. 

Source:  Better Homes & Garden