GRILLED STEAKS BALSAMICO
WITH 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
FOR THE MARINADE:
2/3 cup prepared balsamic vinaigrette
1/4 cup fig preserves or chopped dried figs
FOR THE CHEESE SAUCE:
1 package (5.2 ounces) herb and garlic soft spreadable cheese

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.

WHEN READY TO COOK:
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.

Servings: 6
Source: National Cattlemen's Beef Association