- 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 (5.2 ounce) package herb and garlic soft spreadable cheese
- Marinade:
- 2/3 cup balsamic vinaigrette
- 1/4 cup fig preserves or chopped dried figs
- Place marinade ingredients in blender or food processor; process until blended. Place steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator at least 2 hours.
- Remove steaks from marinade; discard marinade. Place steaks on grid 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, as desired.
- Meanwhile heat cheese in small saucepan over medium-low heat 2 to 4 minutes or until melted, stirring frequently.
- Serve steaks with cheese sauce.