Posted by Marla Hudgins on February 15, 2010, 12:05 pm
97.126.226.124

Apricot-and-Almond-Stuffed Steak 1 8-ounce beef top loin steak, cut 1 to 1-1/2 inches thick 1/8 teaspoon pepper 4 dried apricot halves or 2 dried peach halves, finely snipped 1 tablespoon toasted sliced almonds 1/3 cup apricot or peach nectar or orange juice 4 dried apricot halves or dried peach halves, finely snipped 1 tablespoon thinly sliced green onion 1/2 teaspoon cornstarch 1/2 teaspoon instant chicken bouillon granules 1/8 teaspoon pepper 1 tablespoon toasted sliced almonds (optional)\ 1. Make a pocket in the steak by cutting a deep horizontal slit. Sprinkle with 1/8 teaspoon pepper on the cut surfaces of the pocket. Spoon the 4 apricots or peaches and 1 tablespoon almonds into the pocket. If necessary, secure opening of pocket with a wooden toothpick. 2. To broil, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. (Allow 8 to 12 minutes for rare, 13 to 17 minutes for medium, or 18 to 22 minutes for well-done.) 3. Or, to grill, place steak on the rack of an uncovered grill. Grill directly over medium-hot coals to desired doneness, turning once. (Allow 8 to 12 minutes for rare, 12 to 15 minutes for medium, or 16 to 20 minutes for well-done.) 4. Meanwhile, for sauce, in a small saucepan combine the apricot nectar, peach nectar, or orange juice; 4 apricots or peaches green onion; cornstarch; bouillon granules; and 1/8 teaspoon pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. 5. To serve, cut steak in half. Transfer each half of the steak to an individual plate. Pour sauce over the steak. If desired, sprinkle with 1 tablespoon almonds. Makes 2 servings Source is Penny