• 4 beef shoulder top blade (flat iron) steaks, (6 to 8 ounces each) or boneless beef chuck eye steaks, cut 1 inch thick
  • Salt and freshly ground pepper
  • 1 package (5.2 ounces) herb and garlic soft spreadable cheese
  • Marinade
    • cup prepared balsamic vinaigrette
    • ¼ cup fig preserves or chopped dried figs
Grilled Beef


1. Place marinade ingredients in blender or food processor; process until blended. Place steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator at least 2 hours.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired.
3. Meanwhile heat cheese in small saucepan over medium-low heat 2 to 4 minutes or until melted, stirring frequently.
4. Serve steaks with cheese sauce.

Nutritional Information
Nutrition information per serving, using top blade:
471 calories; 36 g protein; 8 g carbohydrate; 31 g fat; 564 mg sodium; 111 mg cholesterol; 4.9 mg niacin; 0.5 mg vitamin B6; 4.6 mcg vitamin B12; 3.7 mg iron; 11.4 mg zinc.

Nutrition information per serving, using chuck eye:
416 calories; 36 g protein; 8 g carbohydrate; 25 g fat; 567 mg sodium; 115 mg cholesterol; 4.7 mg niacin; 0.4 mg vitamin B6; 4.3 mcg vitamin B12; 3.9 mg iron; 10.0 mg zinc.



Preparation Times

Lori Welander, VA
© Cattlemen's Beef Board and National Cattlemen's Beef Association