Grilled Steaks Balsamico
A simple marinade of puréed dried figs and store-bought balsamic vinaigrette adds intense flavor to steak. This dish is adapted from Lori Welander’s grand prize-winning recipe from the 2003 National Beef Cook-Off. To make ahead, prepare through step 1 up to one day in advance.
Preparation time: 6 hours, 20 minutes (including 6 hours marinating time)
1/3 cup prepared balsamic vinaigrette
2 dried figs, stems trimmed, chopped
1 pound sirloin steak, 1 inch thick, trimmed
1/4 teaspoon salt
Freshly ground pepper to taste
1/3 cup herb & garlic creamy cheese spread, such as Boursin
1. Place vinaigrette and figs in a blender or food processor; process until blended. Place in a large sealable plastic bag with steak and turn to coat. Marinate in the refrigerator for at least 6 hours or up to 24 hours.
2. Preheat grill to medium.
3. Remove the steak from the marinade; discard marinade. Oil the grill rack. Grill the steak for 4-6 minutes per side for medium-rare, depending on thickness. Transfer to a clean cutting board. Season with salt and pepper, tent with foil and let rest for 5 minutes.
4. Meanwhile, warm cheese in a small saucepan over medium-low heat, stirring often, until melted. Carve the steak into thin slices. Serve each portion with a dollop of the cheese sauce.
13 g fat (7 g sat, 2 g mono)
65 mg cholesterol
2 g carbohydrate
24 g protein
0 g fiber
328 mg sodium
305 mg potassium
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