Directions

• Preheat oven to 350F. Remove and discard stems from figs, and cut in half, lengthwise; place in large oven proof pan; set aside.
• Separate garlic into individual unpeeled cloves, and add to pan along with figs, olive oil, salt, and pepper; toss to coat well.
• Roast at 350F for about 20 minutes or until garlic cloves are soft and fully cooked. Set aside.
• Rub steak liberally on all sides with olive oil, salt, and pepper.
• Prepare a hot charcoal fire and, over hottest part of fire, sear steak on both sides. Then, move steak to a cooler area and finish grilling, slowly, for about 5 minutes on each side for medium rare (145F internal temperature at thickest part) or 10 minutes on each side for medium (160F). Remove from grill and allow to rest for 10 to 15 minutes before slicing.
• To serve, heat 2 tablespoons extra virgin olive oil in a skillet over medium high heat.
• Add roasted fig and garlic mixture and carefully shake the skillet. Add thyme sprigs and toss or stir until thyme is fragrant, about 30 seconds. Remove from heat; squeeze juice from lemon over all.
• Cut steak into thick slices and fan onto serving platter. Spoon fig mixture, along with thyme sprigs and pan juices over steak; drizzle with a little extra virgin olive oil and squeeze lemon juice over all. Serve at once.