Grilled Steaks Balsamico


Doug D

TVWBB Hall of Fame
Grilled Steaks Balsamico, created by home cook Lori Welander of Richmond, Va., won top honors in the recent 25th National Beef Cook-Off.
<LI>2/3 cup prepared balsamic vinaigrette
<LI>1/4 cup fig preserves or chopped dried figs
<LI>4 beef shoulder top blade steaks (6 to 8 ounces each) or boneless beef chuck eye steaks, cut 1 inch thick
<LI>Salt and freshly ground pepper, to taste
<LI>1 (5.2-ounce) package herb-and-garlic soft spreadable cheese (i.e. Boursin)
Place vinaigrette and figs in blender or food processor; process until blended, to make marinade. 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, covered, 10 to 14 minutes for medium-rare to medium doneness, turning occasionally.

Season with salt and pepper, as desired.

Meanwhile, to make sauce, heat cheese in small saucepan over medium-low heat 2 to 4 minutes or until melted, stirring frequently.

Serve steaks with cheese sauce.

Makes 4 servings.