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“From Southern Living. This recipe won top honors at the National Beef Cook-Off. The SL cooking staff served the cheese sauce in hollowed out lemon halves.”

Ingredients Nutrition

  • 23 cup balsamic vinaigrette
  • 14 cup fig preserves
  • 4 (6 -8 ounce) boneless beef chuck steaks
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 1 (6 1/2 ounce) containerbuttery spreadable cheese with garlic and herbs (Alouette Garlic and Herb Spreadable cheese)


  1. Add vinaigrette and preserves to a blender; process until smooth.
  2. Place steaks and vinaigrette mixture in a shallow dish or large zip-lock freezer bag; cover or seal and refrigerate at least 2 hours.
  3. Remove steaks from marinade and thow away marinade.
  4. Grill steaks, covered with grill lid, over med-high heat 5-7 minutes on each side or until desired doneness.
  5. Remove to a serving platter and sprinkle evenly with salt and pepper; keep warm.
  6. Heat cheese in a small saucepan over low heat, stirring frequently for 2-4 minutes or until melted.
  7. Serve cheese sauce with steaks.

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