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Makes 8 to 10 small servings
White Wine-Fig Dressing
1 cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid figs
1/2 cup white wine
2 tablespoons fresh lemon juice
2 tablespoons finely chopped shallot
1 tablespoon honey
1/4 teaspoon each salt and freshly ground black pepper
1/4 cup olive oil
Herb-Rubbed Flank Steak
2 tablespoons each finely chopped fresh thyme and fresh rosemary
1 1/2 teaspoons minced garlic
3/4 teaspoon each salt and freshly ground black pepper
2 tablespoons olive oil
1 1/2 pounds flank steak, trimmed
Salad:
3 cups mixed baby salad greens
1 1/2 cups USA pear chunks or slices
1/4 cup crumbled blue cheese
1/4 cup chopped roasted almonds, pecans or walnuts (optional)
In saucepan, combine figs and wine. Bring to a boil, reduce heat and simmer 2 minutes. Remove from heat and stir in lemon juice, shallot, honey, salt and pepper. Stir in olive oil. Set aside. Mix together thyme, rosemary, garlic, salt and pepper. Stir in olive oil. Spread on both sides of steak. Cook steak over hot grill or in broiler 5 to 8 minutes per side, until done as desired. Set aside. In salad bowl, combine greens, pears, blue cheese and nuts. Toss with fig dressing. Thinly slice steak across the grain. Serve two or three slices beef on a small plate with salad on the side.
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