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Grilled Steaks Balsamico

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  5 Hours 50 Minutes
  4 servings
A simple marinade of pureed dried figs and store-bought balsamic vinaigrette adds intense flavor to steak. This recipe is adapted from Lori Welander’s grand prize-winning recipe from the 2003 National Beef Cook-Off.

Make Ahead Tip: Prepare through Step 1 up to 1 day in advance.
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

Tip:  To oil a grill rack: Oil a folded paper towel and use tongs to rub it over the rack. (Do not use cooking spray on a hot grill).
Grilled Steaks Balsamico Recipe at
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.

Preheat grill to medium.

Remove the steak from the marinade; discard marinade. Oil the grill rack (see Tip). Grill the steak for 4 to 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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 226
Fat. Total: 13g
Protein: 24g
Carbohydrates, Total: 2g
Fat, Saturated: 7g
% Cal. from Fat: 52%
Cholesterol: 65mg
Sodium: 328mg
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