Ingredients
10 garlic cloves, peeled2 tablespoons canola oil4 cups grape tomatoes4 boneless beef top loin steaks (8 ounces each)1/2 cup crumbled blue cheese1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large skillet, saute garlic in oil until tender. Cover and cook over low heat for 5-7 minutes or until golden and softened. Add tomatoes; cook and stir until tomatoes just begin to burst. Remove from the skillet; set aside and keep warm.
Cut a pocket in the thickest part of each steak; fill with blue cheese. Sprinkle with salt and pepper.
In the same skillet, cook steaks over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with tomato mixture.
