Valley Fig Growers

Flank Steak Ribbons with California Fig & Pear Salad

Makes 8 to 10 small servings

Ingredients

White Wine-Fig Dressing

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)

Directions

  1. 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.

Nutrition Information

amount per serving

  • Calories 289
  • % Calories from Fat 42%
  • Fat 13
  • Cholesterol 26
  • Protein 16
  • Carbohydrates 26
  • Fiber 5
  • Iron 2
  • Sodium 316
  • Calcium 78
  • Potassium 405