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Figs stand up to the heartiness of red meat. Combined with rosemary, it’s the perfect complement to the dish.

Serves 4

Ingredients:

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

Directions:

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.

The post Rosemary Flank Steak with Fig Salsa appeared first on The National Herald.

Source: The National Herald
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