The Associated Press

A quick and simple recipe for grilled steaks with balsamic vinaigrette created by Lori Welander, a home cook from Richmond, Va., won top honors in the recent 25th National Beef Cook-Off.

The 2003 competition focused on ways busy families get dinner on the table. Welander competed against 20 finalists selected from 3,000 entrants from throughout the country. Her recipe uses just a few ingredients and takes about 30 minutes to prepare, plus marinating time.

The judges, a panel of food professionals, liked the recipe's combination of balsamic vinaigrette and fig preserves, which made a tasty marinade for steaks, grilled and served with melted herb and garlic cheese.

Welander, who won $50,000, called her recipe a family-pleaser. "I make recipes that are quick, simple and delicious so I can spend more time with my family," she said.

Grilled Steaks Balsamico

2/3 cup prepared balsamic vinaigrette

1/4 cup fig preserves or chopped dried figs

4 beef shoulder top blade steaks (6 to 8 ounces each) or boneless beef chuck eye steaks, cut 1 inch thick

Salt and freshly ground pepper, to taste

5.2-ounce package herb and garlic soft spreadable cheese

Place vinaigrette and figs in blender or food processor; process until blended to make marinade. Place steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator at least 2 hours.

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.

Meanwhile, to make sauce, heat cheese in small saucepan over medium-low heat 2 to 4 minutes or until melted, stirring frequently.

Serve steaks with cheese sauce. Makes 4 servings.