Grilled Steaks Balsamico

By ccavaletti

Ingredients

• 2/3 c balsamic vinaigrette
• 1/4 c fig preserves
• 4 (6-8 oz) boneless beef chuck-eye steaks (I used
• Strip steaks)
• 1 tsp salt
• 1 tsp freshly ground pepper
• 1 (6.5oz) container buttery garlic-and-herb
• spreadable cheese
• Note: For testing putposes only, we used Alouette
• Garlic + Herba Spreadable Cheese.

Preparation

Step 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.

Grill, covered with grill lid, over med-high heat
(350-400 degrees) 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, 2-4 minutes or until melted. Serve
cheese sauce with steaks.