Garlic Steaks with Nectarine-Onion Relish

1. Trim fat from steaks. With the point of a paring knife, make small slits in steaks. Insert half of the garlic into slits. Wrap steaks in plastic wrap; let stand at room temperature up to 20 minutes. (For more intense flavor, refrigerate up to 8 hours.) Sprinkle with salt and pepper.

2. Meanwhile, for relish, in a large nonstick skillet cook onions and remaining garlic in hot oil over medium heat about 10 minutes or until onions are a deep golden color (but not brown), stirring occasionally. Stir in vinegar and honey. Stir in nectarine and the 2 teaspoons mint; heat through.

3. Grill steaks on the rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) Serve the relish with steaks. If desired, garnish with additional mint. Makes 4 servings.