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GRILLED STEAKS BALSAMICO
Lori Welander, VA
Total preparation and cooking time: 30 minutes - Makes 4 servings
Marinating time: 2 hours
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4
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beef shoulder top blade (flat iron) steaks (6 to 8 ounces each) or boneless beef
chuck eye steaks, cut 1 inch thick
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Salt and freshly ground pepper
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1 |
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package (5.2 ounces) herb and garlic soft spreadable cheese
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Marinade:
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2/3
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cup prepared balsamic vinaigrette
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1/4
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cup fig preserves or chopped dried figs
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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 hours.
2. 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.
3. Meanwhile heat cheese in small saucepan over medium-low heat 2 to 4 minutes
or until melted, stirring frequently.
4. Serve steaks with cheese sauce.
Nutrition information per serving, using top blade:
471 calories; 36 g protein; 8 g carbohydrate; 31 g fat; 564 mg sodium; 111 mg
cholesterol; 4.9 mg niacin; 0.5 mg vitamin B6; 4.6 mcg vitamin B12; 3.7 mg
iron; 11.4 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12,
iron and zinc.
Nutrition information per serving, using chuck eye:
416 calories; 36 g protein; 8 g carbohydrate; 25 g fat; 567 mg sodium; 115 mg
cholesterol; 4.7 mg niacin; 0.4 mg vitamin B6; 4.3 mcg vitamin B12; 3.9 mg
iron; 10.0 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12,
iron and zinc.
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