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Grilled Steaks Balsamico

March/April 2008

Your rating: None Average: 4.7 (6 votes)

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.


Grilled Steaks Balsamico Recipe

Makes: 4 servings

Active Time:

Total Time:

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

Preparation

  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.

Tips & Notes

  • 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.)

Nutrition

Per serving: 226 calories; 13 g fat (7 g sat, 2 g mono); 65 mg cholesterol; 2 g carbohydrates; 24 g protein; 0 g fiber; 328 mg sodium; 305 mg potassium.

Nutrition Bonus: Selenium (37% daily value), Zinc (27% dv).

Exchanges: 3 lean meat, 1 fat



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Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
4
Type of Dish
Main dish, meat
Main Ingredient
Beef
Ethnic/Regional
American
Preparation/ Technique
Grill/BBQ
Marinate/Rub
Meal/Course
Dinner

Publication
March/April 2008

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