 |
Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 1 |
|
These delicious steaks won top honors at the National Beef Cook-Off. We served the cheese sauce in hollowed-out lemon halves. Ingredients:
2/3 cup balsamic vinaigrette |
1/4 cup fig preserves |
4 (6- to 8-ounce) boneless beef chuck-eye steaks |
1 teaspoon salt |
1 teaspoon freshly ground pepper |
1 (6.5-ounce) container buttery garlic-and-herb spreadable cheese |
Directions:
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.
2. 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.
3. Heat cheese in a small saucepan over low heat, stirring often, 2 to 4 minutes or until melted. Serve cheese sauce with steaks.
4. Note: For testing purposes only, we used Alouette Garlic + Herbs Spreadable Cheese.
|
|