Valley Fig Growers

Flank Steak Ribbons with California Fig & Pear Salad

Makes 8 to 10 small servings


White Wine-Fig Dressing:

Herb-Rubbed Flank Steak:

  • 2 tablespoons each finely chopped fresh thyme and fresh rosemary
  • 1 1/2 teaspoons minced garlic
  • 3/4 teaspoon each salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 1/2 pounds flank steak, trimmed


  • 3 cups mixed baby salad greens
  • 1 1/2 cups USA pear chunks or slices
  • 1/4 cup crumbled blue cheese
  • 1/4 cup chopped roasted almonds, pecans or walnuts (optional)


  1. In saucepan, combine figs and wine.  Bring to a boil, reduce heat and simmer 2 minutes. Remove from heat and stir in lemon juice, shallot, honey, salt and pepper. Stir in olive oil. Set aside. Mix together thyme, rosemary, garlic, salt and pepper. Stir in olive oil. Spread on both sides of steak. Cook steak over hot grill or in broiler 5 to 8 minutes per side, until done as desired. Set aside. In salad bowl, combine greens, pears, blue cheese and nuts.  Toss with fig dressing. Thinly slice steak across the grain. Serve two or three slices beef on a small plate with salad on the side.

Photo David Campbell

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Nutrition Information

amount per serving

Calories 289
% Calories from Fat 42%
Fat 13g
Cholesterol 26mg
Protein 16g
Carbohydrates 26g
Fiber 5g
Iron 2mg
Sodium 316mg
Calcium 78mg