Grilled Steaks Balsamico
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
2/3 cup prepared balsamic vinaigrette
1/4 cup fig preserves or chopped dried figs
Place marinade ingredients in blender or food processor; process until
blended. Place steaks and marinade in food-safe plastic bag; turn to
coat. Close bag securely and marinate in refrigerator at least 2 hours.
Remove steaks from marinade; discard marinade. Place steaks on grid 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, as desired.
Meanwhile heat cheese in small saucepan over medium-low heat 2 to 4
minutes or until melted, stirring frequently.
Serve steaks with cheese sauce.