Hamburgers, whole trout, BBQ chicken breasts, brats, baby back ribs, shrimp…they know my grill well. But for some reason, I rarely just grill a steak. I don’t know why. But when I do, the kids get excited and I pretty much have Paul in the palm of my hands. Which, of course, really begs to question why I don’t do this more often.
Jam is sort of a no-brainer with pork, but this fig sauce was outstanding with beef. I served it with a side of plain greens and let the warm glaze coat the leaves. This was absolutely delicious!
Fig Balsamic Glazed Grilled Beef
Prep time: 5 minutes
Cook time: 10 minutes
• 1 (9 ounce) jar fig jam
• 1 large garlic clove, minced
• 1/4 cup balsamic vinegar
• 1/2 cup white wine
• 1 1/2 pounds Angus beef boneless Ribeye steaks
• salt and pepper
Heat an outdoor grill to medium-high.
In a small pot, add in the jam, garlic, vinegar, and wine. Bring to a boil; then reduce heat and lightly simmer for 10 minutes.
In the meantime, season your steaks with salt and pepper to taste. Grill for 5 minutes a side (or until beef is cooked to your liking), brushing with some of the fig glaze after turning.
Serve the steaks with remaining glaze.
Note: you can also use this glaze on grilled chicken or pork.
(adapted from Raley’s Extra magazine)