Figs stand up to the heartiness of red meat. Combined with rosemary, it’s the perfect complement to the dish.
1 tablespoon chopped fresh rosemary
2 garlic cloves, minced
¾ teaspoon sea salt
½ teaspoon freshly ground pepper
3 tablespoons olive oil, divided
1 pound flank steak
3 cups chopped fresh figs
1 scallion, minced
2 tablespoons chopped fresh parsley
2 tablespoons seasoned rice wine vinegar
3 ounces blue cheese, crumbled
Stir together first 4 ingredients and 1 tablespoons olive oil. Rub onto steak; cover and chill for at least 30 minutes.
Preheat grill to high heat. Toss together figs, next 3 ingredients, and remaining 2 tablespoons oil. Add salt and pepper to taste.
Grill steak, covered with grill lid, 5 minutes on each side or to desired degree of doneness. Let stand 5 minutes.
Cut steak diagonally across the grain into thin strips, and arrange on a serving platter. Spoon fig salsa over steak, and sprinkle with cheese.