Wednesday, July 15, 2015

Grilled Steaks Balsamico

"My, my, this was very tasty! It pleased all the members of my family, which is saying something!" 

2/3 cup balsamic vinaigrette 
1/4 cup fig preserves 
4 (6- to 8-ounce) boneless beef chuck-eye steaks 
1 teaspoon salt 
1 teaspoon freshly ground pepper 
1 (6.5-ounce) container buttery garlic-and-herb spreadable cheese 

Process vinaigrette and preserves in a blender until smooth. 

Place steaks and vinaigrette mixture in a shallow dish or a large zip-top plastic freezer bag. Cover or seal, and chill at least 2 hours. Remove steaks from marinade, discarding marinade.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or until desired degree of doneness. Remove to a serving platter, and sprinkle evenly with salt and pepper; keep warm.

Heat cheese in a small saucepan over low heat, stirring often, 2 to 4 minutes or until melted. Serve cheese sauce with steaks. I used Alouette Garlic + Herbs Spreadable cheese .

Mr. Humble at your service.

I'm sure you're wondering what happen to Witchy (Baby), did she fly away on that damn broom ? No . Witchy is putting the finishing touches on the Bistro , then off on vacation . Everyone is ready to go . 

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Come on in , set awhile and have a cup of tea and cookies , as always you are welcome .