Grilled Steaks Balsamico
Recipe from
EatingWell
A simple marinade of pureed dried figs and store-bought balsamic vinaigrette adds intense flavor to steak. This recipe is adapted from Lori Welander's grand prize-winning recipe from the 2003 National Beef Cook-Off.
Ingredients
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1/3 cupprepared balsamic vinaigrettesee savings
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2dried figs, stems trimmed, choppedsee savings
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1 poundsirloin steak, 1 inch thick, trimmedsee savings
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1/4 teaspoonsaltsee savings
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Freshly ground pepper, to tastesee savings
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1/3 cupherb & garlic creamy cheese spreadsee savings
Directions
1.
Place vinaigrette and figs in a blender or food processor; process until blended. Place in a large sealable plastic bag with steak and turn to coat. Marinate in the refrigerator for at least 6 hours or up to 24 hours.
2.
Preheat grill to medium.
3.
Remove the steak from the marinade; discard marinade. Oil the grill rack (see Tip). Grill the steak for 4 to 6 minutes per side for medium-rare depending on thickness. Transfer to a clean cutting board. Season with salt and pepper, tent with foil and let rest for 5 minutes.
4.
Meanwhile, warm cheese in a small saucepan over medium-low heat, stirring often, until melted. Carve the steak into thin slices. Serve each portion with a dollop of the cheese sauce.
Tips:
Tip: To oil a grill rack: Oil a folded paper towel and use tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)
MAKE AHEAD TIP: Prepare through Step 1 up to 1 day in advance.
Nutrition information
Per serving: Calories 226, Total Fat 13 g, Saturated Fat 7 g, Monounsaturated Fat 2 g, Cholesterol 65 mg, Sodium 328 mg, Carbohydrate 2 g, Protein 24 g, Potassium 305 mg. Exchanges: Lean Meat 3,Fat 1
Percent Daily Values are based on a 2,000 calorie diet
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