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.
Nutrition per serving may change if servings are adjusted.
⅓ cup prepared balsamic vinaigrette
2 dried figs, stems trimmed, chopped
1 pound sirloin steak, 1 inch thick, trimmed
¼ teaspoon salt
Freshly ground pepper, to taste
⅓ cup herb & garlic creamy cheese spread, such as Boursin
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.
Preheat grill to medium.
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.
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.
Make Ahead Tip: Prepare through Step 1 up to 1 day in advance.
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.)
223 calories;13 g fat(7 g sat); 0 g fiber; 2 g carbohydrates; 24 g protein; 9 mcg folate; 83 mg cholesterol; 2 g sugars; 0 g added sugars; 8 IU vitamin A; 0 mg vitamin C; 21 mg calcium; 1 mg iron; 326 mg sodium; 321 mg potassium