Figs are great fresh and dried—since it can be difficult to find fresh, I use dried figs here, plumped up by a dose of Marsala and a splash of balsamic vinegar. This glaze is so tasty, we think you’ll find yourself sneaking it onto sandwiches, too. If you have any leftover, that is.
Prep Time: 10 M
Cook Time: 18 M
S 4
Ingredients
-
2
tbsp
butter
-
cup
red onion
(chopped)
-
1
clove
garlic
(minced)
-
cup
dry Marsala or sherry
-
3
tbsp
balsamic vinegar
-
2
tbsp
honey
-
5
dried figs
(finely diced)
-
1
tsp
grainy mustard
-
tbsp
olive oil
-
2
Fresh Harvest ribeye steaks
(for a total of 24 ounces)
-
salt and pepper to taste
Preparation
- Make fig glaze: Melt 1/2 tablespoon butter in saucepan over medium-high heat. Add onion and garlic, cook 1 minute.
- Deglaze saucepan with Marsala. Allow Marsala to cook down, scraping skillet to get up any good browned bits. Add balsamic vinegar, honey and figs. Bring to boil, reduce to simmer and cook until thickened into glaze, another 5 minutes or so. Remove from heat. Swirl in remaining 1 tablespoon butter to thicken. Stir in mustard. Set aside.
- Heat olive oil in large, cast-iron skillet over medium-high heat. Pat steaks dry with paper towel. Season steaks with salt and pepper if desired. When oil is shimmering, place steaks into skillet and cook to desired degree of doneness, turning 1 time.
- Remove steaks from skillet and let rest, covered, 5 minutes.
- Slice to serve (4 ounces cooked meat per serving), topping each serving with 2 tablespoons glaze.
Nutrition Information
Calories 613; Fat Content 48g; Saturated Fat Content 48g; Cholesterol Content 106mg; Sodium Content 90mg; Carbohydrate Content 18g; Fiber Content 1g; Protein Content 23g; 3%; 2%; Calcium 5%; Iron 14%;
