2/3 cup bottled balsamic vinaigrette
1/4 c fig preserves or chopped dried figs
4-6 oz flat iron steaks or beef chuck-eye steaks, cut 1 inch thick
1 5.2 oz package semisoft boursin cheese with garlic and herbs
salt and pepper to taste
combine vinaigrette and fig preserves in blender or food processor. Place with meat in a ziplock bag and marinate for at least 2 hrs or overnight.
Cook steaks for 5-7 minutes on each side for medium-rare.
Let cooked steaks sit for 5 minutes to settle the juices.
Meanwhile, in a small saucepan, heat the cheese over medium-low heat, stirring until melted.
Serve the steaks with a spoonful of the melted cheese.
Pairs Well With
This recipe comes from "Barbecue Nation" cookbook.