Ingredients
Marinade:
- 2/3 cup prepared balsamic vinaigrette
- 1/4 cup fig preserves or chopped dried figs
- 4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each) or boneless beef chuck eye steaks, cut 1-inch thick
- Salt and freshly ground pepper
- 1 package (5.2 ounces) herb and garlic soft spreadable cheese
Directions
Place marinade ingredients in a blender or food processor; process until blended. Place steaks in a large resealable plastic bag. Pour marinade over steaks and turn to coat. Seal bag and marinate steaks in the refrigerator for at least 2 hours.
Preheat a grill to medium heat.
Remove steaks from marinade; discard marinade. Place steaks on grill over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, to taste.
Meanwhile, heat cheese in small saucepan over medium-low heat until melted, stirring frequently, about 2 to 4 minutes. Serve steaks with cheese sauce.
This recipe was obtained from the National Beef Cook-Off website:
http://www.beefcookoff.org/wr.asp
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By mary1852
on March 12, 2013
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This is delicious and easy. Very flavorful! A unique flavor for the beef. I use Boursin cheese. We love it! Such a good grilling meat for guests since you can marinate until it is time to cook.
By pprose3_9720506
Canal Wincheste...
on June 07, 2010
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Not only is this recipe delicious, it is very easy to make. I did add a garlic clove to the food processor, however. Like another reviewer, I had never tried the flat iron cut before and was very pleased that it was so tender and juicy. We will use this recipe many more times.
By sandyk40_2220261
Norwich, NY
on June 02, 2005
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I had never heard of flat iron steak before I watched the Beef Challenge. When my store had them on sale, I remembered this prize winner. I thought the steak would probably be tough but it was very tender. The sauce was a unique and tasty. I didn't have any more Boursin for the leftovers so made a sauce from Laughing Cow Light and blue cheeses. A great, tasty and economical dish.
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