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
Preparation
- 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.
- Note: For testing purposes only, we used Alouette Garlic + Herbs Spreadable Cheese.
Source: Lori Welander, Richmond, Virginia,
Southern Living
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