Grilled Steaks Balsamico
Flat iron steaks take a short soak in a balsamic-fig marinade, are grilled and served with an herb and garlic cheese sauce.
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
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.
Nutritional Information Per Serving (1/4 of recipe 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.
Nutritional Information Per Serving (1/4 of recipe 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.