Grilled Skirt Steak with Fig Salsa

Make the fig salsa:
0 Put [wprm-ingredient text="1 cup dried purple Mission figs" uid="0"] in a heatproof bowl and pour [wprm-ingredient text="1 cup boiling water " uid="1"]over them. Soak 15 minutes, then drain them well. Chop the figs into small pieces.
1 Combine [wprm-ingredient text="½ cup finely chopped shallot" uid="2"], [wprm-ingredient text="2 thin lime wedges, skin peeled and finely chopped" uid="3"], [wprm-ingredient text="2 tablespoons chopped parsley" uid="10"], [wprm-ingredient text="2 tablespoons balsamic vinegar" uid="4"], [wprm-ingredient text="1 tablespoon fresh lime juice" uid="6"], [wprm-ingredient text="2 teaspoons honey" uid="7"], [wprm-ingredient text="¼-½ teaspoon crushed red chili" uid="8"], and ½ teaspoon salt in a bowl. Stir in the figs and parsley. Taste the salsa and season with more salt, honey or pepper as needed.
Grill the steak
3 Sprinkle salt and black pepper generously on both sides of [wprm-ingredient text="1 ½ pounds skirt or flank steak" uid="11"] and allow to come to room temperature. Grill the steak about 4 minutes per side for medium-rare. Remove from the grill and let rest 10 minutes. 
2 Heat a grill to medium-high heat for direct grilling.
4 Slice the steak into thin slices and arrange on a serving platter. Spoon some of the salsa over and serve.