|Preparation Time||10 Minutes (plus marinating time)|
|Cook Time||20 Minutes|
|Total Time||30 Minutes|
|Diet||Low Calorie; Low Carb; High Protein; Gluten Free|
Place the vinaigrette and figs in a blender or food processor; process until blended. Place in a large sealable plastic bag with the steak, and turn to coat. Marinate in the refrigerator for at least 6 hours or up to 24 hours.
Preheat the grill to medium.
Remove the steak from the marinade; discard the marinade. Oil the grill rack. Grill the steak for 4-6 minutes per side for medium-rare, depending on thickness. Transfer to a clean cutting board. Season with salt and pepper, tent with foil, and let rest for 5 minutes.
Meanwhile, warm the cheese in a small saucepan over medium-low heat, stirring often, until melted. Carve the steak into thin slices. Serve each portion with a dollop of the cheese sauce.
Calories: 226 cal
Total fat: 13g
Saturated fat: 7g
Monounsaturated fat: 2g