Grilled Steaks Balsamico
- ¼ cup fig preserves
- 4 (6- to 8-ounce) boneless beef chuck-eye steaks
- 1 (6.5-ounce) container buttery garlic-and-herb spreadable cheese
- 2/3 cup balsamic vinaigrette
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
Process vinaigrette and preserves in a blender until smooth. Place steaks and vinaigrette mixture in a shallow dish or a large zip-top plastic freezer bag. Cover or seal, and chill at least 2 hours. Remove steaks from marinade, discarding marinade. Grill, covered with grill lid, over medium-high ...