Each Friday, I share a recipe that requires more time than what most of us can do on a weekday night. This one intrigues me because figs are in season, my husband loves rib-eye steaks and raspberries are on sale at the Harris Teeter.
Steak with Raspberries, Figs and Blue Cheese
1 cup red raspberries
3 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 small red onion, thinly sliced
8 large or 16 small figs, quartered
2 ounces ham, chopped
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon garam masala
1/2 teaspoon freshly ground black pepper
8 boneless rib-eye or beef tenderloin steak, about 2 1/2 pounds total
6 ounces blue cheese, crumbled
Prepare a hot charcoal fire or preheat a gas grill on high, or preheat a broiler. Lightly oil the grilll rack or broiler pan.
In a small saucepan over medium heat, combine the raspberries, sugar and vinegar. Simmer for 10 minutes, or until reduced by half. Set aside.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and cook for 5 minutes or until soft. Add the figs, ham, rosemary, garam masala, and black pepper. Cook for 5 minutes, or until the figs are very soft. Set aside and keep warm.
Season the steaks generously with salt and pepper. Grill or broil the steaks for 12 minutes, turning once, or until a thermometer inserted in the center registers 145 degrees F for medium-rare.
Place each steak on a plate. Top with an equal amount cheese and cover with some of the fig mixture. Drizzle a few tablespoons of the raspberry sauce over all. Serve the remaining fig mixture on the side.