Steak with caramelized figs, blue cheese and balsamic

Name: Steak with caramelized figs, blue cheese and balsamic
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 beef steaks (I used bone-in striploin); 1 small handful fresh thyme; 1 large shallot, chopped; 50 g gorgonzola, thinly sliced or broken into small chunks; 2 green figs, quartered; Good quality aged balsamic vinegar for drizzling

Robert Gonzal @robert

Vancouver BC

The idea for the dish was born from a bag of figs our next door neighbour generously gave us. By coincidence, I already had most of the other ingredients at hand, so it was only a matter of putting everything together. This isn't so much a recipe as it is an assemblage of delicious things, but you don't have to tell your guests that.

Robert Gonzal @robert

Saved

Ingredients

20 minutes

2 servings

2beef steaks (I used bone-in striploin)
1small handful fresh thyme
1large shallot, chopped
50 ggorgonzola, thinly sliced or broken into small chunks
2green figs, quartered
Good quality aged balsamic vinegar for drizzling

Saved

Steps

20 minutes

1

Add a splash of olive oil and a pat of butter to a large pan on high heat. Season the steaks well with salt and freshly cracked black pepper, and sear them for 3 to 4 minutes on one side.
2

Flip the steaks over and lay the thyme sprigs on top. Add a few more tbsp of butter to the pan and let it melt. Baste the meat and thyme with the melted butter for another 3 to 4 minutes. Throw away the thyme sprigs and remove the meat to a plate. Top with the blue cheese so it can melt as the steaks rest.
3

Add the shallot and figs to the pan. Let fry, turning the figs over as needed, until the figs are caramelized and the shallot softened but not burnt. This'll only take a few minutes.
4

Arrange the figs and shallot on top of the steaks. Drizzle everything with a few tbsp of balsamic vinegar. Serve hot.