Balsamic Fig Salsa Grilled Flank Steak Recipe — Salt & Wind Travel (2024)

For The Flank Steak Marinade:

• 1/4 cup canola oil grapeseed oil or coconut oil
• 2 tablespoons honey

  plus more for salsa as needed

• 1 tablespoon freshly squeezed lime juice
• 8 medium garlic cloves

  smashed

• 2 teaspoons kosher salt
• Freshly ground black pepper
• 1 1/2 pound piece flank steak

For The Fresh Fig Salsa

• 1 pound fresh Mission or Turkey figs

  quartered (about 4 cups)

• 3 tablespoons balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon freshly squeezed lime juice
• 8 medium green onions (aka scallions)

  white and pale green parts thinly sliced

• 2 tablespoons thinly sliced fresh mint leaves (about 1/4 ounce)
• honey as needed
• kosher salt
• Freshly ground black pepper

• Marinate The Steak: Combine canola, grapeseed, or coconut oil in a nonreactive dish or large resealable plastic bag with 2 tablespoons of the honey, and 1 tablespoon of the lime juice, 2 teaspoons of kosher salt, the garlic, and a few cranks of freshly ground black pepper. Stir until the honey is dissolved, then add steak and turn to coat thoroughly.

  Cover dish or close bag and allow to marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator.

• Grill The Flank Steak: If the steak was put in the refrigerator, remove it and bring it to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat.

  When the pan is heated, remove steak from marinade, shake off excess, add to the pan, and cook, undisturbed, for about 4 to 5 minutes per side for medium-rare.

  Transfer to a cutting board, season with additional salt and freshly ground black pepper, and let rest for 5 minutes. Meanwhile, make the fig salsa.

• Make The Fig Salsa: While the steak rests, combine the figs, the balsamic, the olive oil, the remaining 1 tablespoon of the lime juice, the scallions, and the mint. Taste the figs. If they're not very sweet, add a drizzle of honey and stir to combine. Season to taste with salt and freshly ground black pepper.

  To serve, slice the steak thinly across the grain and pass the fig salsa on the side.

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