Grilled Steak with Fig Salsa

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) NY strip, skirt or flank steak

Instructions 

1. 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.
   
2. 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.
   
3. Heat a grill to medium-high heat for direct grilling.
   
4. 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.
   
5. Slice the steak into thin slices and arrange on a serving platter. Spoon some of the salsa over and serve.
   

Tips

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

Recipe and photo from Family Style Food.