Tasty beef with Balsamico and fig!!

Beef with Balsamico and fig.


2/3 cup balsamic vinaigrette

1/4 cup fig preserves

4 boneless beef chuck-eye steaks

1 teaspoon salt

1 teaspoon freshly ground pepper

1 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.


(From: www.myrecipes.com)