Grilled Steak with Fig Salsa

An image of an oval serving platter containing sliced grilled steak topped with a fig and parsley sauce, with lime slices.

Grilled steak is juicy perfection topped with a sweet and tangy fig sauce with balsamic and lime. This recipe is absolutely what you want to serve during outdoor grilling season.

5 from 2 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Meat

Cuisine Mediterranean

Servings servings

Calories 410 kcal

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

The salsa will keep refrigerated for 2 days. Bring to room temperature before serving.

Nutrition

Serving: 1servingCalories: 410kcalCarbohydrates: 29gProtein: 38gFat: 16gSaturated Fat: 5gSodium: 105mgPotassium: 908mgFiber: 4gSugar: 21gVitamin A: 469IUVitamin C: 11mgCalcium: 113mgIron: 4mg