Grilled Steaks Balsamico
Cut: Flat Iron / Top Blade Steak
Preparation Time: 5 Minutes
Marinate Time: At least 2 hours
Cook Time: 20 minutes |
|
|
Main Ingredients:
4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each) or boneless beef chuck eye steaks, cut 1 inch thick
Salt and freshly ground pepper
1 package (5.2 ounces) herb and garlic soft spreadable cheese
Marinade Ingredients:
2/3 cup prepared balsamic vinaigrette
1/4 cup fig preserves or chopped dried figs
Directions:
- 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 steaks, covered, 10 to 14 minutes for medium rare to medium 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. Makes 4 servings.
Recipe Tips:
- 2003 National Beef Cook-off Grand Prize Recipe, from Lori Welander, VA
Recipe Notes:
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.
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.
|
|