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Categories:Viewed: 41 - Published at: 4 years ago
Ingredients
- 2/3 cup prepared balsamic vinaigrette
- 1/4 cup fig preserves or chopped dried figs
- 4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each) or boneless beef chuck eye steaks, cut 1-inch thick
- Salt and freshly ground pepper
- 1 package (5.2 ounces) herb and garlic soft spreadable cheese
Method
- Place marinade ingredients in a blender or food processor; process until blended.
- Place steaks in a large resealable plastic bag.
- Pour marinade over steaks and turn to coat.
- Seal bag and marinate steaks in the refrigerator for at least 2 hours.
- Preheat a grill to medium heat.
- Remove steaks from marinade; discard marinade.
- Place steaks on grill over medium, ash-covered coals.
- Grill steaks, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally.
- Season with salt and pepper, to taste.
- Meanwhile, heat cheese in small saucepan over medium-low heat until melted, stirring frequently, about 2 to 4 minutes.
- Serve steaks with cheese sauce.
- This recipe was obtained from the National Beef Cook-Off website:
- http://www.beefcookoff.org/wr.asp
- A viewer, who may not be a professional cook, provided this recipe.
- The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
