Grilled Steaks Balsamico

Grilled Steaks Balsamico
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  • 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 ...

View full recipe at My Recipes


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