Ingredients:
4 beef blade steaks or 4 boneless beef chuck steaks, cut 1 inch thick
1 (5 ounce) packages spreadable cheese with garlic and herbs ( optional topping for steak)
1/2 cup red wine vinaigrette dressing
1/4 cup chopped dried figs ( or fig preserves)
Directions:
In a blender place marinade ingredients (vinaigrette and figs) and process until blended.
Place steaks in a marinating dish or plastic bag and pour marinade over steaks. Marinate refrigerated for at least 2 hours.
Prepare grill.
Remove steaks from marinade and discard marinade.
Place steaks on grill over medium, ash covered coals, and grill covered (10-15 minutes for medium rare) (8-10 for rare and 14-16 for well done) to degree of doneness desired, turning occasionally.
Season steaks with salt and pepper.
***Optional*** While steaks are cooking, heat cheese in a small saucepan over medium low heat for 2-4 minutes or until melted, stirring frequently. ***If your cheese spread doesn’t have chives, just snip some chives into the saucepan while cheese is melting or add your favorite garden herbs.***.
Serve steaks with optional cheese sauce if desired. (The sauce is also good over potatoes served with the steaks).
Servings: 4
Time preparation: 129 min.
Time total: 144 min.