Ingredients:

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 prepared balsamic vinaigrette
1/4 cup fig preserves or chopped dried figs

Method:
1. 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.
2. 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.
3. Meanwhile heat cheese in small saucepan over medium-low heat 2 to 4 minutes or until melted, stirring frequently.
4. Serve steaks with cheese sauce.