Ingredients
- FOR STEAK
- 2 cloves garlic, minced
- 1/2 teaspoon pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon allspice, ground
- Nutmeg, pinch
- 1 teaspoon salt
- 1 1/2 pound beef flank steak (lightly scored with a sharp knife)
- 1/3 cup red wine
- FOR SAUCE
- 2 tablespoons olive oil (divided)
- 1 onion, halved and sliced
- 1/2 cup red wine
- 1/3 cup dried figs (stems removed and sliced, see note as I used fresh figs)
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ginger, ground
- 1/8 teaspoon allspice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
How to Make
-
Step 1: In a cup or bowl combine the first 7 ingredients (-salt). Rub the mixture into the steak on both sides. Place steak in a large resealable plastic bag and add the wine. Seal and shake to coat steak. Refrigerate for 15 minutes or up to 2 hours, turning once
-
Step 2: To make sauce, in a skillet over medium heat heat the olive oil and then add onion and cook, stirring frequently for 10 minutes or until onion is soft and golden; transfer to bowl.
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Step 3: In a small bowl combine wine, figs and next 3 ingredients (- allspice) plus salt and pepper.
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Step 4: Remove steak from marinade; discard marinade. Add 1 tablespoon of oil to skillet over medium heat. Sear steak for 3-5 minutes; flip and cook for a few more minutes (under 5 minutes); reduce heat to low and cook for another 5 minutes for medium rare or the doneness you desire. Remove to cutting board and tent with foil and let rest for 10 minutes.
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Step 5: Meanwhile add onions and wine mixture to skillet and bring to a boil. Cook, stirring for a few minutes until sauce thickens.
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Step 6: Thinly sliced steak across the grain and serve drizzled with sauce.
We hope you enjoy this recipe!
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