Grilled Steaks
Balsamico
- 4 beef shoulder top blade
(flat iron) steaks (6 to 8-ounces each) or boneless beef chuck
eye steaks, cut 1-inch thick
Salt and freshly ground pepper
1 (5.2-ounce) package herb and garlic soft spreadable cheese
Marinade:
2/3 cup prepared balsamic vinaigrette
1/4 cup fig preserves or chopped dried figs
- Place marinade ingredients
in blender or food processor; process until blended. Place steaks
and marinade in food-safe plastic bag; turn to coat. Close bag
securely and marinate in refrigerator at least 2 hours.
- Remove steaks from marinade;
discard marinade. Place steaks on grid over medium, ash-covered
coals. Grill steaks, covered, 10 to 14 minutes for medium rare
to medium doneness, turning occasionally. Season with salt and
pepper, as desired.
- Meanwhile heat cheese
in small saucepan over medium-low heat 2 to 4 minutes or until
melted, stirring frequently.
- Serve steaks with cheese
sauce.
Makes 4 servings.
Nutrition information per
serving, using top blade: 471 calories; 36 g protein;
8 g carbohydrate; 31 g fat; 564 mg sodium; 111 mg cholesterol;
4.9 mg niacin; 0.5 mg vitamin B6; 4.6 mcg vitamin B12; 3.7 mg
iron; 11.4 mg zinc.
Nutrition information per
serving, using chuck eye: 416 calories; 36 g protein;
8 g carbohydrate; 25 g fat; 567 mg sodium; 115 mg cholesterol;
4.7 mg niacin; 0.4 mg vitamin B6; 4.3 mcg vitamin B12; 3.9 mg
iron; 10.0 mg zinc.
Recipe and photograph provided
courtesy of the Beef Industry Council.
