Grilled Rosemary, Thyme, Garlic, and Honey Flank Steak with Figs
Summer figs soaked in olive oil and balsamic vinegar before being put on the grill, make a nice accompaniment to the flank steak in this dish.
Serves 4
Ingredients
1 flank steak (approximately 1 1/2 pounds)
5 garlic cloves , minced
2 large rosemary sprigs , plus 2 tablespoons fresh rosemary needles, chopped
A handful of thyme sprigs , plus 2 tablespoons fresh thyme, chopped
3 tablespoons wildflower honey
3/4 cup , plus 3 tablespoons extra-virgin olive oil
4 black mission figs , halved
1 tablespoon balsamic vinegar
Sea salt and freshly ground black pepper
Instructions
Put the garlic, rosemary, thyme, honey, and 3/4 cup olive oil in a small bowl. Season with salt and pepper. Whisk until combined. Place the flank steak in a large casserole dish. Pour the mixture over the steak, turning to coat both sides well. Cover and let marinate in the refrigerator for 5 hours or up to overnight. Remove the steak from the refrigerator.
In a small bowl, add the balsamic vinegar and additional 1 tablespoon olive oil. Season with salt and pepper and mix to combine. Add the figs and gently toss.
Prepare a grill to medium-high heat. Put the steak on the grill and grill for approximately 4 minutes per side. Put the figs on the grill, cut side down, and grill for 2 minutes or until they are softened.
Remove from the grill. Put the steak on a cutting board and cut it across the grain into thick pieces. Heat 2 tablespoons olive oil in a large skillet. Add the rosemary and thyme sprigs and cook for 1 minute. Add the steak to the skillet and gently toss with the herbs. Remove from the heat.
Transfer the steak and the figs to individual plates. Serve immediately.