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Grilled Steaks Balsamico

Prep time 15 mins
Cook time 18 mins
Chill time 2 hrs
Yield Makes 4 servings
These delicious steaks won top honors at the National Beef Cook-Off. We served the cheese sauce in hollowed-out lemon halves.

Ingredients

  • 2/3 cup balsamic vinaigrette
  • 1/4 cup fig preserves
  • 4 (6- to 8-ounce) boneless beef chuck-eye steaks
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 (6.5-ounce) container buttery garlic-and-herb spreadable cheese

How to Make It

  1. Process vinaigrette and preserves in a blender until smooth. Place steaks and vinaigrette mixture in a shallow dish or a large zip-top plastic freezer bag. Cover or seal, and chill at least 2 hours. Remove steaks from marinade, discarding marinade.

  2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or until desired degree of doneness. Remove to a serving platter, and sprinkle evenly with salt and pepper; keep warm.

  3. Heat cheese in a small saucepan over low heat, stirring often, 2 to 4 minutes or until melted. Serve cheese sauce with steaks.

  4. Note: For testing purposes only, we used Alouette Garlic + Herbs Spreadable Cheese.