1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/2 teaspoon white sugar
2 tablespoons apricot preserves
salt and pepper to taste
12 ounces boneless top loin
In a glass container, combine olive oil, cinnamon, sugar and apricot preserves. Mix well as the preserves tend to stick until warm. Take a small steak knife and make slashes in both sides of the steaks. Sprinkle both sides with salt and pepper. Spoon the sauce over the meat making sure to work it in on both sides. Cover with plastic and refrigerate for at least one hour. Preheat grill for high heat and cook both sides for 2 minutes to keep the flavor locked within. Finally cook each side for an additional 7 to 8 minutes or to preferred doneness. Makes 2 steaks.
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