Rosemary Flank Steak With Fig Salsa

• 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

1. Stir together first 4 ingredients and 1 Tbsp. olive oil. Rub onto steak; cover and chill 30 minutes to 4 hours.
2. Preheat grill to 400u0b0 to 450u0b0 (high) heat. Toss together figs, next 3 ingredients, and remaining 2 Tbsp. oil. Add salt and pepper to taste.
3. Grill steak, covered with grill lid, 5 minutes on each side or to desired degree of doneness. Let stand 5 minutes.
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.

rosemary, garlic, kosher salt, freshly ground pepper, olive oil, flank steak, fresh figs, green onion, parsley, rice wine vinegar, gorgonzola cheese

Taken from www.myrecipes.com/recipe/rosemary-flank-steak (may not work)