Grilled Steaks Balsamico

• 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

1. 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.
2. Grill, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 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.
3. Heat cheese in a small saucepan over low heat, stirring often, 2 to 4 minutes or until melted. Serve cheese sauce with steaks.
4. Note: For testing purposes only, we used Alouette Garlic + Herbs Spreadable Cheese.

balsamic vinaigrette, preserves, boneless beef chuckeye steaks, salt, freshly ground pepper, garlic

Taken from www.myrecipes.com/recipe/grilled-steaks-balsamico (may not work)