Grilled Steaks

    A simple easy to make recipe for weddings and parties and normal lunches

    1 person made this


    • 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


    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.

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