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.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 6 hours 20 minutes (including 6 hours marinating time)

EASE OF PREPARATION: Easy

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

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.
2. Preheat grill to medium.
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.
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.

NUTRITION INFORMATION: Per serving: 226 calories; 13 g fat (7 g sat, 2 g mono); 65 mg cholesterol; 2 g carbohydrate; 24 g protein; 0 g fiber; 328 mg sodium; 305 mg potassium.
Nutrition bonus: Selenium (37% daily value), Zinc (27% dv).
0 Carbohydrate Servings
Exchanges: 3 lean meat, 1 fat

TIP: 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.)

MAKE AHEAD TIP: Prepare through Step 1 up to 1 day in advance.