2 lbs Flank Steak
1 Tbsp + 1 Tbsp SOOC Smoked Olive Wood Olive Oil
¼ tsp + ¼ tsp SOOC Rosemary Sea Salt
¼ tsp + ¼ tsp Cracked Black Pepper
8 oz Figs, stemmed and cubed
¼ small Red Onion, minced
2 Tbsp Rosemary Garlic Agrodolce
½ tsp fresh Rosemary, minced
Preheat a grill over high heat. Coat the flank steak with 1 Tbsp Smoked Olive Wood Olive Oil, and season with ¼ tsp Rosemary Sea Salt and ¼ tsp cracked black pepper. Grill the steak for 5 minutes on each side, then set aside to rest, covering with aluminum foil.
In a medium sized bowl, combine the figs, red onion, Rosemary Garlic Agrodolce, 1 Tbsp Smoked Olive Wood Olive Oil, the remaining Rosemary Sea Salt and cracked black pepper, and the fresh rosemary. Toss to combine.
Slice the steak against the grain, and transfer to a serving platter. Top with the fig salsa, and serve!