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
- 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).
Place the vinaigrette and figs in a blender or food processor; process until blended. Place in a large sealable plastic bag with the steak and turn to coat. Marinate in the refrigerator for at least 6 hours or up to 24 hours.
Preheat the grill to medium.
Remove the steak from the marinade; discard marinade. Oil the grill rack (see Tip). 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.
Meanwhile, warm the 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 Publisher. All rights reserved.
nutrition information per serving
226 calories; 13g total fat; 7g total saturated fat; 65mg cholesterol; 328mg sodium; 2g carbohydrates; 0g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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