Balsamic-Mint Fig Salsa Grilled Flank Steak Recipe

Nothing quite elevates grilled flank steak like a great sauce. And this balsamic fig salsa is just that. It's 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.

5 from 2 votes

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Prep Time 10

Cook Time 10

resting time 30

Total Time 50

Course Dinner, Sauces

Cuisine American

Servings servings

Calories 598 kcal

Ingredients

For The Flank Steak Marinade:

1/4 cup canola oil grapeseed oil or coconut oil
2 tablespoons honey
plus more for salsa as needed
1 tablespoon freshly squeezed lime juice
8 medium garlic cloves
smashed
2 teaspoons kosher salt
Freshly ground black pepper
1 1/2 pound piece flank steak

For The Fresh Fig Salsa

1 pound fresh Mission or Turkey figs
quartered (about 4 cups)
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lime juice
8 medium green onions (aka scallions)
white and pale green parts thinly sliced
2 tablespoons thinly sliced fresh mint leaves (about 1/4 ounce)
honey as needed
kosher salt
Freshly ground black pepper

Instructions

Marinate The Steak: Combine canola, grapeseed, or coconut oil in a nonreactive dish or large resealable plastic bag with 2 tablespoons of the honey, and 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 or up to 12 hours in the refrigerator.
Grill The Flank Steak: 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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Nutrition

Serving: 1 servingCalories: 598kcalCarbohydrates: 38gProtein: 38gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 102mgSodium: 1264mgPotassium: 992mgFiber: 4gSugar: 30gVitamin A: 571IUVitamin C: 13mgCalcium: 120mgIron: 4mg

Keyword easy flank steak, grilled steak recipe, quick steak sauce