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    Grilled Steaks Balsamico

    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.

    Ingredients

    • 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 Boursin

    Instructions

    Step 1
    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.
    Step 2
    Preheat grill to medium.
    Step 3
    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.
    Step 4
    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.

    Tips

    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.)

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