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)

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.
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.)
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.)
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.
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.

Jenn B aka Mom2Sam and Tiny

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