I realize I'm sharing this way, way late into fig season. I'm sorry. But if there's any way at all you can still get your hands on some fresh figs, you must make this. Seriously.
Josie shared the recipe on her blog last week and, even though I had my weekly menu done, I immediately changed it. I just couldn't pass this up. Josie had this recipe saved for an entire year. Even after that year of waiting, she said it surpassed every expectation she'd set. Having prepared and eaten the meal, I can see why.
The ingredient list is fairly short and full of things I love--figs, of course, but also rosemary, basil, balsamic vinegar, and rosemary. To be honest, I'm not sure I've ever had them all together before. Every note from every ingredient compliments the next--sweet figs, woodsy rosemary, and creamy, tangy gorgonzola--and makes for a meal that is 100% simpatico.
Rosemary Flank Steak with Fig Salsa
seen on Pink Parsley
originally from Southern Living, August 2012
Ingredients:
For the steak:
2 TBSP chopped fresh rosemary
2 cloves garlic, minced or pressed
1 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
pinch red pepper flakes
TBSP olive oil
1 1/2 lbs. flank steak
For the salsa:
3 c. chopped fresh figs
1 small shallot, minced
2 TBSP chopped fresh basil
1/2 tsp. chopped fresh rosemary
2 TBSP balsamic vinegar
2 TBSP extra virgin olive oil
salt and pepper, to taste
Directions:
1. To make the marinade, combine rosemary, garlic, salt, pepper, red pepper flakes, and olive oil. Rub onto both sides of the steak, then cover and chill at least 30 minutes and up to 4 hours.
2. Preheat the grill to 450 degrees F.
3. Meanwhile, make the fig salsa by combining all ingredients in a nonreactive bowl. Taste and adjust seasonings.
4. Place the steak on the grill and cook 3-5 minutes per side with the lid down, depending on desired doneness. Remove, tent with foil, and let stand 5 minutes to redistribute juices.
5. To serve, slice steak diagonally against the grain, about 1/-in. thick. Arrange on a serving plate and spoon half the salsa over the top. Sprinkle with gorgonzola. Serve remaining salsa on the side.
Yields: 6 servings
Josie shared the recipe on her blog last week and, even though I had my weekly menu done, I immediately changed it. I just couldn't pass this up. Josie had this recipe saved for an entire year. Even after that year of waiting, she said it surpassed every expectation she'd set. Having prepared and eaten the meal, I can see why.
The ingredient list is fairly short and full of things I love--figs, of course, but also rosemary, basil, balsamic vinegar, and rosemary. To be honest, I'm not sure I've ever had them all together before. Every note from every ingredient compliments the next--sweet figs, woodsy rosemary, and creamy, tangy gorgonzola--and makes for a meal that is 100% simpatico.
Rosemary Flank Steak with Fig Salsa
seen on Pink Parsley
originally from Southern Living, August 2012
Ingredients:
For the steak:
2 TBSP chopped fresh rosemary
2 cloves garlic, minced or pressed
1 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
pinch red pepper flakes
TBSP olive oil
1 1/2 lbs. flank steak
For the salsa:
3 c. chopped fresh figs
1 small shallot, minced
2 TBSP chopped fresh basil
1/2 tsp. chopped fresh rosemary
2 TBSP balsamic vinegar
2 TBSP extra virgin olive oil
salt and pepper, to taste
Directions:
1. To make the marinade, combine rosemary, garlic, salt, pepper, red pepper flakes, and olive oil. Rub onto both sides of the steak, then cover and chill at least 30 minutes and up to 4 hours.
2. Preheat the grill to 450 degrees F.
3. Meanwhile, make the fig salsa by combining all ingredients in a nonreactive bowl. Taste and adjust seasonings.
4. Place the steak on the grill and cook 3-5 minutes per side with the lid down, depending on desired doneness. Remove, tent with foil, and let stand 5 minutes to redistribute juices.
5. To serve, slice steak diagonally against the grain, about 1/-in. thick. Arrange on a serving plate and spoon half the salsa over the top. Sprinkle with gorgonzola. Serve remaining salsa on the side.
Yields: 6 servings