Ingredients:
4 beef blade steaks or 4 boneless beef chuck steaks, about 1 inch thick
1 (5 ounce) package spreadable garlic-and-herb cheese (optional topping)
1/2 cup red wine vinaigrette dressing
1/4 cup chopped dried figs or fig preserves
Directions:
Combine the red wine vinaigrette and figs in a blender and process until the mixture is smooth and well combined.
Place the steaks in a shallow dish or a resealable plastic bag and pour the fig-vinaigrette over them. Turn the steaks to coat evenly, then refrigerate and marinate for at least 2 hours to allow the flavors to penetrate.
Prepare a grill and heat it to medium, with the coals covered in ash if using charcoal.
Remove the steaks from the marinade, discard the used marinade, and place the steaks on the preheated grill. Grill with the lid closed until they reach your desired doneness: about 8–10 minutes for rare, 10–15 minutes for medium-rare, and 14–16 minutes for well done, turning occasionally for even cooking.
Season the steaks with salt and freshly ground black pepper just before serving.
Optional: While the steaks cook, warm the spreadable garlic-and-herb cheese in a small saucepan over low to medium-low heat for 2–4 minutes, stirring frequently until smooth. If the spread lacks chives or extra herbs, stir in freshly snipped chives or your preferred garden herbs as the cheese melts.
Serve the steaks hot with the optional garlic-and-herb cheese sauce spooned over them. The cheese sauce also pairs well with roasted or boiled potatoes served alongside the steaks.
Servings: 4
Preparation time: 129 minutes (including marinating time)
Total time: 144 minutes