Step 1

In a medium bowl whisk together the olive oil, malt vinegar, lemon juice, soy sauce, and cayenne pepper. Pour half of this mixture into a shallow baking dish. Season steaks with salt and pepper.; add to the baking dish, turning to coat the steaks; set aside.

Step 2

Meanwhile, for fig tapenade, to the medium bowl add figs, shallots, olives, and basil. Stir to combine; set aside.

Step 3

For a gas or charcoal grill, grill steaks on the rack of a covered grill directly over medium heat to desired doneness, turning once halfway through grilling. Allow 8 to 12 minutes for medium-rare (145°) or 10 to 15 minutes for medium (160°F). Serve steaks with fig tapenade.