Meanwhile, put the remaining ginger, onions, and garlic clove in a small saucepan along with the figs, pomegranate juice, ketchup, chicken stock, and water. Stir well, bring to a simmer over medium heat and cook until figs break down and liquid is reduced to 1/2 cup, 12-15 minutes. Transfer the mixture to the jar of a blender and puree the mixture until very smooth, adding more water if necessary if the sauce is too thick. Pour the mixture back into the pan; taste and salt and pepper if needed. Keep warm until ready to serve.
Preheat the oven to 400 degrees. Put 2 tablespoons olive oil in a large oven-proof non-stick skillet and heat until very hot over medium-high heat. Shake the steaks to remove excess marinade (brush off any pieces of ginger or onion or they will burn) and place them in the hot pan. Sear until deep golden brown, 3-4 minutes, then flip the steaks and sear on the stovetop for 2 minutes. Transfer the pan to the oven and cook to desired temperature, 5-10 minutes.
Transfer the steaks to a cutting board, tent with aluminum foil and let rest for 10 minutes. To serve, slice the steaks very thinly against the grain and drizzle the fig BBQ sauce over the top.