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This grilled steak is so delicious! The meat is sliced and topped with a sweet and tangy salsa prepared with dried figs — share this recipe at your next potluck or backyard get-together.
If you’re looking for a creative way to take your everyday grilled steak to the next level, you need to check out this dish.
Beef grilled to juicy perfection and sauced with a quick sweet and tangy fig sauce is absolutely what you want to serve during outdoor grilling season. Especially if you want to try something fun!
My simple twist in this recipe — which is basically a plain grilled steak— is that I use dried figs to make a chunky salsa that includes balsamic vinegar, lime juice, honey and shallots.
I love to slice up the steak, pile the slices on a platter and spoon the tangy-sweet salsa all over it. YUM.
I created this salsa with dried purple figs, my favorite type to nibble on and cook with.
Nutrition in dried figs
Fresh Mission figs have a deep purple skin and sweet dark red-colored flesh inside. I love to make a beautiful, easy-to-make appetizer with puff pastry topped with fresh figs, baby greens and blue cheese.
But when figs are dried, the fruit transforms into tender nuggets with a robust, concentrated flavor.
Of course, dried figs make a tasty and nutritious snack to pop into your mouth right out of the bag.
They’re packed with fiber, complex carbohydrates and essential minerals like potassium, magnesium and calcium, which means they have a place in a healthy pantry.
What to do with dried figs
Next to just eating dried figs out of hand, they’re perfect to add to recipes when you want a touch of sweetness.
To make them a part of the salsa, first rehydrate the figs in warm water for a few minutes to soften and plump them up a bit.
Then all you need to do is combine the chopped figs with the remaining ingredients and toss gently together.
I added chopped lime flesh and lime zest to the salsa because they create a mouthwatering balance of tangy and sweetness from the fig and honey flavors.
How to make juicy grilled steak
My go-to method for grilling a perfect steak has just a few steps:
- Choose a tasty fat-streaked steak cut that isn’t too lean for the best flavor. My top picks are boneless skirt steak, flank steak or strip steak.
- Bring the steak to room temperature before cooking. This will allow the steak to cook quicker and evenly throughout.
- Season generously on both sides with kosher salt and freshly cracked pepper.
- Preheat your grill (gas or charcoal) until the grates are hot and you can only hold your hand over them for about 2 seconds.
- Cook the steak directly over the heat about 4-5 minutes per side, depending on the thickness of your steak.
- For medium-rare, the internal temperature should register about 125 degrees on an instant read thermometer.
- Allow the steak to rest (10-15 minutes) before slicing and serving.
Grilled Steak with Fig Salsa
- 1 cup (250 g) dried purple Mission figs, stems removed
- 1 cup (250 ml) boiling water
- 1 shallot, finely chopped
- 2 lime wedges (from ½ a lime), skin peeled and finely chopped
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 tablespoon (15 ml) fresh lime juice
- 1 teaspoon honey
- ¼-½ teaspoon crushed red chili, to taste
- Kosher salt
- ⅓ cup Italian parsley leaves, chopped
- 1 ½ pounds (680 g) skirt or flank steak
- Put the figs in a heatproof bowl and pour the boiling water over them. Soak 15 minutes, then drain well. Slice the figs into small pieces.
- Combine the shallot, chopped lime, vinegar, olive oil, lime juice, honey, chili and ½ teaspoon salt in a bowl. Stir in the figs and parsley. Taste and season with additional salt, honey or pepper as desired.
- Heat a grill to medium-high heat for direct grilling.
- Sprinkle salt and black pepper generously on both sides of the steak. Grill the steak about 4 minutes per side for medium-rare. Remove from the grill and let rest 10 minutes.
- Slice the steak into thin slices and arrange on a serving platter. Spoon some of the salsa over and serve.
Karen’s Notes and Tips
- The salsa will keep refrigerated for 2 days. Bring to room temperature before serving.