• 4 beef shoulder top blade (flat iron) steaks (6-8 ounches each) OR
• 4 boneless chuck eye steaks, cut 1-inch thick
• 1 package (5.2 oz) herb and garlic soft, spreadable cheese
  
  
  Marinade:
• 2/3 prepared balsamic vinaigrette
• 1/4 cup fig preserves or chopped dried figs

• Place marinade ingredients in blender or food processor. Process until well-blended.
• Place beef steaks and marinade in food-safe plastic bag.  Turn steaks to coat.
• Close bag securely and marinate in refrigerator at least two hours.
• Remove steaks from marinade.  Discard marinade.
• Place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 10-14 minutes for medium rare to medium doneness, turning occasionally.
• Season with salt and pepper, if desired.
• Meanwhile, in small saucepan over medium heat, melt cheese and stir for 2-4 minutes until thoroughly melted. Stir frequently.
• Serve steaks with cheese sauce.

Fry's Marketplace carried flat iron steaks ideal for this recipe!