Grilled Flank Steak with Balsamic-Mint Fig Salsa

Grilled Flank Steak with Balsamic-Mint Fig Salsa
http://saltandwind.com/recipes/115-grilled-flank-steak-with-balsamic-mint-fig-salsa-recipe
Grilled Flank Steak with Balsamic-Mint Fig Salsa | http://saltandwind.com We all know the drill, right? I mean, we're on the same page that Memorial Day is the unofficial start of grilling season. This weekend, we're pulling out a ...
Skill
Course
Cuisine
Ingredients
11
Hands-On Time
20 minutes
Total Time
35 plus marinating time
Yield
-
Servings
4 to 6
Grilled Flank Steak with Balsamic-Mint Fig Salsa | http://saltandwind.com
Skill
Beginner
Course
Dinner
Cuisine
American
Ingredients
11
Hands-On Time
20 minutes
Total Time
35 plus marinating time
Yield
-
Servings
4 to 6
Grilled Flank Steak with Balsamic-Mint Fig Salsa | http://saltandwind.com

We all know the drill, right? I mean, we're on the same page that Memorial Day is the unofficial start of grilling season. This weekend, we're pulling out a classic and cooking this grilled flank steak with a balsamic fig salsa. This fig salsa is super simple, and, though it's fabulous as is, feel free to switch it up as you please -- add chopped hatch chiles if you want to embrace summer or toss in blue cheese if you wanna go indulgent. And if steak isn't your thing, serve this fig salsa with chicken, pork, or tossed with greens for an easy salad. 

Ingredients

  • 1/4 cup canola, grapeseed, or coconut oil
  • 2 tablespoons honey

    plus more for salsa as needed

  • 2 tablespoons freshly squeezed lime juice

    divided

  • kosher salt and Freshly ground black pepper
  • 8 medium garlic cloves

    smashed

  • 1 1/2 to 2 pound piece flank steak
  • 1 pound fresh Mission or Turkey figs

    quartered (about 4 cups)

  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 8 medium green onions (aka scallions)

    white and pale green parts thinly sliced

  • 2 tablespoons thinly sliced fresh mint leaves (about 1/4 ounce)

Instructions

For the steak: Combine canola, grapeseed, or coconut oil in a nonreactive dish or large resealable plastic bag with 2 tablespoons of the honey, 1 tablespoon of the lime juice, 2 teaspoons of kosher salt, the garlic, and a few cranks or freshly ground black pepper. Stir until the honey is dissolved then add steak and turn to thoroughly coat. Cover dish or close bag and allow to marinate at room temperature for 30 minutes.

Tip

If you are making ahead, cover, and place in refrigerator -- can be marinated up to 24 hours in refrigerator.

If the steak was put in the regrigerator, remove from refrigerator and bring to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat. When pan is heated, remove steak from marinade, shake off excess, add to pan and cook, undisturbed, for about 4 to 5 minutes per side for medium rare.

Transfer to a cutting board, season with additional salt and freshly ground black pepper and let rest for 5 minutes. Meanwhile, make the fig salsa.

For the salsa: While the steak rests, combine the figs, the balsamic, the olive oil, the remaining 1 tablespoon of the lime juice, the scallions, and the mint. Taste the figs, if they're not very sweet, add a drizzle of honey and stir to combine. Season to taste with salt and freshly ground black pepper. To serve, slice the steak thinly across the grain and pass the fig salsa on the side.

Notes

Food styling and photography by Aida Mollenkamp

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