This meal is one that I've been planning for over a year now. It first showed up in the August 2012 Southern Living, and I immediately added it to my menu for the following week. None of the figs looked great at the grocery store that day, so it got pushed back. The following week I forgot to buy another key ingredient, and they got pushed back again. Then I had trouble finding the proper cut of steak. And then before I knew it, fig season was over, and this dinner was moved to the "next summer" file in my brain. I've kept it in the back of my head almost every week while I'm out doing my shopping, just in case I happen to find figs, the proper steaks, and and open spot on the weekly meal plan.
And that serendipitous event occurred at Whole Foods on Sunday. As soon as I walked in, I was greeted by a huge table of beautiful figs. There was a perfect steak waiting for me at the meat counter. I had an unopened package of gorgonzola cheese at home, along with a flourishing rosemary bush. It was meant to be.
So with all that hype, I thought to myself that this had better be one of the best meals ever. And big surprise - it was. Flank steak (or skirt, flatiron, or "fajita") is briefly marinated in a mixture of oil, garlic, and rosemary. As it marinates, you mix up the fig salsa - fresh figs, shallot, parsley, rosemary, and balsamic vinegar. Then you cook the steak to your liking, slice it up, and top with the salsa and crumbles of gorgonzola. And it. is. magical. The sweet and juicy figs are a great match for the creamy cheese and the tender steak. The balsamic vinegar helps marry the sweet and savory flavors, and the rosemary gives it a nice herbal note.
I served this over gorgonzola cheese grits, and it was a major hit all around. There was a bit of salsa left over, and it was really awesome the next day on some toasted bread spread with goat cheese. And then on a sandwich with prosciutto and goat cheese. And eaten by the spoonful (Caroline's vehicle of choice).
Fig season is cruelly short, so I highly recommend that you snatch up some figs next time you see them and make this dinner. This weekend, perhaps?
Rosemary Flank Steak with Fig Salsa
adapted from Southern Living, August 2012
- 2 Tbs chopped fresh rosemary
- 2 garlic cloves, minced
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- pinch of crushed red pepper flakes
- 4 Tbs olive oil, divided
- 1 1/2 lbs flank steak
- 3 cups chopped fresh figs
- 1 small shallot, minced
- 2 Tbs chopped fresh basil
- 1/2 tsp chopped fresh rosemary
- 2 Tbs balsamic vinegar
- salt and pepper to taste
- 2-3 Tbs crumbled Gorgonzola cheese
In a small bowl, stir together the rosemary, garlic, salt, pepper, and red pepper flakes with 2 tablespoons of olive oil. Rub onto both sides of the steak, cover, and chill for 30 minutes, or up to 4 hours.
Preheat the grill to 400-450 degrees Farenheit.
Meanwhile, make the fig salsa by stirring together the figs, shallot, basil, rosemary, vinegar, and remaining 2 tablespoons of oil. Taste and season with salt and pepper as needed.
Grill the steak, cored with grill lid, 3-5 minutes per side, or to desired degree of doneness. Cover with foil and let stand 5 minutes.
Cut the steak diagonally across the grain into thin strips, and arrange on a serving plate. Spoon the fig salsa over the steak, and sprinkle with gorgonzola. Serve.