I just realized it’s been almost a month since I’ve posted a recipe! Truth to tell, I’ve been spending more time hanging out with my family and enjoying the summer instead, but now that our fig tree is dropping fruit left, right, and centre, I decided to share a meal with you that celebrates the harvest of sun ripened Adriatic figs from my backyard.
Tee loves heading out into the backyard to pick fruit with me or hubs. We’ve been working our way up the tree the past couple of weeks, so now Tee’s job is to hold the bowl while one of us climbs the stepladder to pick the plump fruit way up at the top. There’s just something so wholesome and deep down satisfying about eating something grown in your own garden, you know?
It took no time at all to mix up a tasty fig balsamic marinade with balsamic vinegar, olive oil, fresh figs, garlic, and brown mustard in my blender. I’m sure you could make this marinade with dried figs, but if you have access to fresh figs like these, why wouldn’t you take advantage of their delicate, sweet flavour?
Marinate your steaks in the mixture overnight or as close to that as you can. Grill up the meat on your barbecue or fry it in a hot cast iron skillet to your preferred doneness. We usually do it to a nice juicy, pink medium.
While hubs was grilling the meat, I whipped up a quick sauce from soft goat cheese, milk, and a tablespoon of marinade I saved from yesterday. We tend to use goat cheese and goat milk over here because of allergies, but you could easily sub cream cheese for the goat cheese if you prefer. I just mixed it all up in a small saucepan over medium heat until everything was hot and melted (add a little more milk if you like it runnier) then spooned some over the steaks. Yum!
I served our steaks with a side salad made from mixed spring greens, avocado, grape tomatoes, and fresh local blueberries. This was the perfect summer dinner!
- 4 steaks
- 1 cup balsamic vinegar
- 4 ripe figs, chopped (about 1 cup)
- 1/2 cup olive oil
- 3 cloves garlic, sliced
- 1 tablespoon brown or Dijon mustard
- 4 tablespoons soft goat cheese
- 1 tablespoon goat or cow milk
- 1 tablespoon reserved marinade
- Add all marinade ingredients into blender and blitz until smooth. Pour half into a large freezer bag with 2 steaks, and half in a second bag with the other 2 steaks. Reserve one tablespoon of marinade to make cheese sauce.
- Marinate steaks in mixture for 8 hours or overnight if possible.
- When ready to cook, remove steaks from marinade and grill or pan fry evenly on both sides until cooked to preferred doneness.
- In a small saucepan over medium heat, add goat cheese, milk, and reserved marinade. Stir until hot and completely mixed, about 5 minutes.
- Spoon sauce over steak and serve. Enjoy!