- 8 California Dried Figs
- 1 bulb garlic
- 3 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon coarse salt
- 1 teaspoon coarsely ground black pepper
- 1 lemon
- 1 thick-cut rib eye steak (16 to 18 ounces)
- Salt and freshly ground black pepper; to taste
- 1 bunch fresh thyme sprigs (about 1/2 cup, loosely packed)
Calories 280 (36% from Fat); Total Fat 11g; Saturated Fat 3.5g; Trans Fat -0-g; Cholesterol 50mg; Sodium 250mg; Potassium 520mg; Carbohydrate 23g; Sugar 14g; Dietary Fiber 3g; Protein 20g;
Daily Values: Vitamin A 6%; Vitamin C 6%; Calcium 20%; Iron 15%.
Preheat oven to 350°F. Remove and discard stems from figs, and cut in half, lengthwise; place in large ovenproof pan; set aside. Separate garlic into individual unpeeled cloves, and add to pan along with figs, olive oil, 1/2 teaspoon salt and 1 teaspoon fresh ground black pepper; toss to coat well. Roast at 350°F for about 20 minutes or until garlic cloves are soft and fully cooked. Set aside.
Rub steak liberally on all sides with olive oil, salt and pepper. Prepare a hot charcoal fire and, over hottest part of fire, sear steak on both sides. Then, move steak to a cooler area and finish grilling, slowly, for about 5 minutes on each side for medium rare (145°F internal temperature at thickest part) or 10 minutes on each side for medium (160°F). Remove from grill and allow to rest for 10 to 15 minutes before slicing.
To serve, heat 2 tablespoons extra virgin olive oil in a skillet over medium-high heat. Add roasted fig and garlic mixture and carefully shake the skillet. Add thyme sprigs and toss or stir until thyme is fragrant, about 30 seconds. Remove from heat; squeeze juice from lemon over all. Cut steak into think slices and fan onto serving platter. Spoon fig mixture, along with thyme sprigs and pan juices over steak; drizzle with a little extra virgin olive oil and squeeze lemon juice over all. Serve at once.
To oven roast the steak: Preheat oven to 350°F. Heat 2 tablespoons olive oil in large ovenproof skillet over high heat. Add steak and sear on both sides until nicely browned. Transfer to preheated oven and roast about 15 minutes for medium-rare (145°F) or a little longer for medium (160°F). Remove from oven and allow to rest about 15 minutes before slicing.