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Rosemary Flank Steak with Fig Salsa

Photo: Jennifer Davick
Hands-on time 30 mins
Total time 1 hr, 5 mins
Yield Makes 6 servings
Sweet figs provide a satisfying complement to the savory steak and Gorgonzola cheese in this mouthwatering entree of Rosemary Flank Steak with Fig Salsa.


  • 1 tablespoon chopped fresh rosemary
  • 2 garlic cloves, minced
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons olive oil, divided
  • 1 (1 1/4-lb.) flank steak
  • 3 cups chopped fresh figs
  • 1 green onion, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons seasoned rice wine vinegar
  • 3 ounces Gorgonzola cheese, crumbled

How to Make It

  1. Stir together first 4 ingredients and 1 Tbsp. olive oil. Rub onto steak; cover and chill 30 minutes to 4 hours.

  2. Preheat grill to 400° to 450° (high) heat. Toss together figs, next 3 ingredients, and remaining 2 Tbsp. oil. Add salt and pepper to taste.

  3. Grill steak, covered with grill lid, 5 minutes on each side or to desired degree of doneness. Let stand 5 minutes.

  4. Cut steak diagonally across the grain into thin strips, and arrange on a serving platter. Spoon fig salsa over steak, and sprinkle with Gorgonzola.