Recette - Bavette de boeuf, sauce aux figues

Recipe - Flank steak with fig sauce

I wanted to share with you my favorite recipe of the moment. Because BBQ season is in full swing and it pairs perfectly with our tasty crunchy microgreens.


Flank steak marinade

  • the old
  • Pepper

Fig sauce

  • 1 tablespoon olive oil
  • 10 dried figs in pieces
  • 2 tablespoons of honey
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon turmeric
  • 2 tablespoons balsamic vinegar
  • 1/2 cup of white wine
  • 1 tablespoon of butter
  • 2 cups of beef broth
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce


Marinade (upstream)

  1. Mix all the ingredients in a dish.
  2. Add the meat and coat well with the marinade.
  3. Refrigerate 12 hours or overnight.

Fig sauce

  1. In a small skillet, add the olive oil over medium-high heat.
  2. Add fig chunks, honey, paprika and turmeric and soften 2-3 minutes.
  3. Deglaze with balsamic vinegar.
  4. Add the wine and reduce by half.
  5. To book.
  6. In a saucepan, melt the butter over high heat.
  7. Dissolve the cornstarch in the beef broth and soy sauce and add to the melted butter.
  8. Stir the sauce until it thickens.
  9. Remove from the heat and stir in the fig mixture.

Flank steak

  1. Grill the marinated flank steak on the BBQ until desired doneness.
  2. Let stand 5 minutes.
  3. Thinly slice against the grain.


  1. Serve on a bed of ramen noodles or rice.
  2. Add a few slices of flank steak.
  3. Drizzle with fig sauce.
  4. Garnish with spotted pea microgreens or your favorite sprouts.

bavette sauce aux figues

Marinade recipe comes from Ricardo (link here).

The fig sauce is a creation of my husband who makes the best sauces in the world! This sauce goes well with several other pieces of meat or vegetable protein.

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