1/3 cup herb and garlic creamy cheese spread, such as Boursin

Place vinaigrette and figs in a blender or food processor; process until blended. Place in a large sealable plastic bag with steak and turn to coat. Marinate in the refrigerator for at least 6 hours or up to 24 hours.

Preheat grill to medium.

Remove the steak from the marinade; discard marinade. Oil the grill rack (see Tip). Grill the steak for 4 to 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 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.

To Make Ahead: Prepare through Step 1 up to 1 day in advance.

Recipe Tip:

To oil a grill rack: Oil a folded paper towel and use tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)

Recipe Nutrition:

Per serving: 223 calories; 13 g fat (7 g sat, 2 g mono); 65 mg cholesterol; 2 g carbohydrate; 0 g added sugars; 24 g protein; 0 g fiber; 328 mg sodium; 296 mg potassium.

Nutrition Bonus: Selenium (37 percent daily value), Zinc (27 percent dv).

0 Carbohydrate Serving(s)

Exchanges: 3 lean meat, 1 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)