Rosemary Flank Steak with Fig Salsa

Ingredients

• 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

Preparation

1. 1. Stir together first 4 ingredients and 1 Tbsp. olive oil. Rub onto steak; cover and chill 30 minutes to 4 hours.
2. 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. 3. Grill steak, covered with grill lid, 5 minutes on each side or to desired degree of doneness. Let stand 5 minutes.
4. 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.