Grilled Steaks Balsamico
Total Recipe Time: 30 minutesMarinade Time: 2 hours
Makes 4 servings
Ingredients4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each) or boneless beef chuck eye steaks, cut 1 inch thickSalt and freshly ground pepper1 package (5.2 ounces) garlic and herb soft spreadable cheese Marinade:2/3 cup prepared balsamic vinaigrette1/4 cup fig preserves or chopped dried figs
- 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.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill shoulder top blade steaks, covered, 10 to 14 minutes (chuck eye steaks 12 to 14 minutes) for medium rare (145°F) to medium (160°F) 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.
Nutrition information per serving, using top blade steaks: 464 calories; 30 g fat (13 g saturated fat; 7 g monounsaturated fat); 132 mg cholesterol; 470 mg sodium; 7 g carbohydrate; 0.6 g fiber; 39 g protein; 4.9 mg niacin; 0.5 mg vitamin B6; 7.5 mcg vitamin B12; 3.8 mg iron; 48.3 mcg selenium; 11.6 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 steaks: 503 calories; 30 g fat (13 g saturated fat; 7 g monounsaturated fat); 162 mg cholesterol; 462 mg sodium; 7 g carbohydrate; 0.6 g fiber; 46 g protein; 3.4 mg niacin; 0.4 mg vitamin B6; 3.2 mcg vitamin B12; 4.8 mg iron; 34.1 mcg selenium; 13.1 mg zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.