I've been resisting the urge to splurge on fresh figs this season, but alas yesterday...I could bear no more. The sight of some beautiful Calimyrnas at the local produce place inspired me to treat myself to one of my favorite summer dishes: grilled steak and figs. Dished up with some collard green salad and sautéed new potatoes, it's a wonderful, easy, and impressive treat.
Salt and pepper a nice piece of steak (last night's was hangar, which also makes fabulous leftovers for salads). Toss on a hot grill or grill pan, and cook to your preference. For the figs, wash and slice in half lengthwise, and baste with a little olive oil. Place flesh side down on the grill, cook for about a minute, then flip and roast until they're oozing their honey-like juices.