4 boneless top loin shell steaks (4 ounces each), 1/2-inch thickness, trimmed
2 teaspoons canola oil

For the topping:
1 clove garlic, minced
2 tablespoons cream cheese, softened
2 tablespoons part-skim ricotta cheese
2 tablespoons snipped fresh chives or chopped green onion tops
1/8 teaspoon black pepper

Directions
To prepare the topping, in a small bowl, combine the garlic, cream cheese, ricotta, chives, and pepper. Using a fork, mix until smooth. Set aside.

Rinse the steaks and pat dry with paper towels In a large skillet, heat oil over medium-high heat. Add the steaks and cook, turning once, for 2-3 minutes per side for medium-rare, or until desired doneness.

Using a wide spatula, place the steaks on serving plates. Immediately top each steak with about 1 tablespoon of the topping. Let steaks stand until topping melts slightly, then serve.

Serves 4