Rib Eye Steak with Black Pepper Mission Figs, Roasted Garlic, and Thyme

• From: California Fig Advisory Board

Ingredients

• 8 dried California Mission figs

• 1 bulb garlic

• 3 Tbs olive oil, divided

• 1/2 tsp coarse salt

• 1 tsp coarsely ground black pepper

• 1 lemon

• 1 16 oz thick-cut rib eye steak

• Salt and freshly ground black pepper, to taste

• 1 bunch fresh thyme sprigs

A meal fit for a sophisticated cowboy. Flavorful and tender rib eye steak is seasoned and seared over a hot charcoal fire.

Directions

• Preheat oven to 350°F. Remove and discard stems from figs, and cut in half, lengthwise; place in large oven proof pan; set aside.
• Separate garlic into individual unpeeled cloves, and add to pan along with figs, olive oil, salt, and 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 thick 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.