2/3 cup balsamic vinaigrette
1/4 cup fig preserves
4 boneless beef chuck-eye steaks
1 tsp. salt
1 tsp. white pepper
1 6.5oz. container buttery garlic-and-herb spreadable cheese
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.
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.
Heat cheese in a small saucepan over low heat, stirring often, 2 to 4 minutes or
until melted. Serve cheese sauce with steaks.
Makes 4 servings
No comments:
Post a Comment