1 cup red raspberries
3 tablespoons sugar
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 small red onion, thinly sliced
8 large or 16 small figs, quartered
2 ounces ham, chopped
1 teaspoon finely chopped fresh rosemary
3/4 teaspoon garam masala (Whole Foods carries this)
Freshly ground black pepper
8 boneless rib-eye or beef tenderloin steaks (about 2.5 lbs total)
6 ounces of blue cheese, crumbled
Prepare a hot charcoal fire or preheat a gas grill on high, or preheat a broiler. Lightly oil the grill rack or broiler pan.
In a small saucepan over medium heat, combine the raspberries, sugar, and vinegar. Simmer for 10 miutes, or until reduced by half. Set aside.
Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and cook for 5 minutes until soft. Add the figs, ham, rosemary, garam masala, and 1/2 tsp of pepper. Cook for 5 minutes, or until the figs are very soft. Set aside and keep warm.
Season the steaks generously with salt and pepper. Grill for 12 minutes, turning once or until a thermometer inserted in the center registers 145 degrees F for medium-rare.
Place each steak on a plate. Top with an equal amount of cheese and cover with some of the fig mixture. Drizzle a few tablespoons of the raspberry sauce over all. Serve the remaining fig mixture on the side.
Simply Organic, Jesse Ziff Cool