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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: For sauce:
Preheat oven to 350F. Combine milk and garlic in small saucepan. Simmer,
uncovered, over medium heat 10 minutes. Drain; discard milk. Place garlic
heads, cut side up, in small ovenproof dish. Pour 1/2 cup oil over. Cover
dish tightly with foil. Bake until garlic is soft, about 55 minutes. Remove
garlic from oil; cool. Pour oil from dish into measuring cup; add more oil
if necessary to measure 1/2 cup total. Squeeze out garlic from peel into
blender. Add 1/2 cup broth and garlic oil; puree until smooth, thinning
with more broth if desired. Season with salt and pepper. (Can be made 1 day
ahead. Cover; chill. Rewarm over medium-low heat and thin with more broth,
if desired, before serving.)
For beef:
Prepare barbecue (medium heat). Rub beef all over with oil. Sprinkle with
salt and pepper. Grill beef to desired doneness, turning often, about 22
minutes for medium-rare. Remove from grill and let stand 5 minutes. Cut
beef crosswise into 1/3-inch-thick slices.
Spoon Leek-Tomato Quinoa onto 4 plates. Top with beef, sauce, and chives.
Contributor: Bon Appetit September 2003
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