Sirloin with Roasted Garlic Topping

1.Thread garlic onto soaked wooden skewers; place on greased grill over medium-low heat. Close lid and cook, turning often, for about 20 minutes or until very soft. Let cool enough to handle. 2.Squeeze garlic out of 6 of the cloves onto cutting board; sprinkle with salt. Set remaining garlic aside. With flat side of knife, mash garlic until smooth; place in small bowl. Blend in mayonnaise and water.
3.Trim any fat from steak. Brush both sides with oil; sprinkle with rosemary and pepper. Place on greased grill over medium-high heat; close lid and cook, turning once, for 15 to 20 minutes or until browned but still rare inside. Transfer to cutting board; tent with foil and let stand for 5 minutes.

4.Cut steak in half. Wrap 1 half and refrigerate for up to 24 hours for another use. Thinly slice remaining half on the diagonal. Fan out slices on plates; garnish with dollop of topping. Serve with reserved whole garlic cloves.