We all know the drill, right? I mean, we're on the same page that Labor Day is the unofficial end of grilling season. This weekend, we're pulling out a classic and cooking this grilled flank steak with 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.
plus more for salsa as needed
quartered (about 4 cups)
white and pale green parts thinly sliced
Marinate 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 of freshly ground black pepper. Stir until the honey is dissolved, then add steak and turn to coat thoroughly. Cover dish or close bag and allow to marinate at room temperature for 30 minutes.
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 refrigerator, remove it and bring it to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat.
When the pan is heated, remove steak from marinade, shake off excess, add to the 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.
Make The Fig 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.
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