Serve With: White creamer potatoes and grilled tomatoes.
Prep Time: 5 Min.
Cook Time: 15 Min.
Marinate: 2 Hrs.
What you need:
* 4 - 6 oz. shoulder top blade (flat iron) steaks OR boneless beef chuck steak * salt and pepper, to taste * 5 oz. herb and garlic soft, spreadable cheese
Marinade: * 2/3 c. balsamic vinegar * 1/4 c. fig preserves or chopped dried figs
What to do:
1. 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 hr. 2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 10-14 min. for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired. 3. Meanwhile heat cheese in small saucepan over medium-low heat 2-4 min. or until melted, stirring frequently. Serve steaks with cheese sauce.