Boil vinegar and sugar in a large saucepan for 4 minutes until sugar melts.
Add chutney ingredients and simmer for 30 minutes until thickened.
Keep chutney texture chunky without overcooking into a puree.
Cool chutney before serving or store in sterilized jars in the fridge.
Heat a griddle pan until searing hot.
Rub steaks with olive oil and season with salt and pepper.
Sear steaks for 2 minutes, rotate 90 degrees, and sear for 2 more minutes.
Flip steaks and repeat the searing and rotating process.
Remove steaks from the griddle and rest on a plate.
Grill oiled shallots for 4 minutes and figs for 1 minute until charred.
Whisk balsamic vinegar, lemon juice, and extra virgin olive oil to make dressing.
Toss lettuce, shallots, and figs with the dressing just before serving.
Serve steak with the salad and a spoonful of chutney.