Steaks Balsamico
  • Servings: 4
  • 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
  1. 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.
  2. Cook steaks for 5-7 minutes on each side for medium-rare.
  3. Let cooked steaks sit for 5 minutes to settle the juices.
  4. Meanwhile, in a small saucepan, heat the cheese over medium-low heat, stirring until melted.
  5. Serve the steaks with a spoonful of the melted cheese.
This recipe comes from "Barbecue Nation" cookbook.