Cover skirt steak in saran wrap and pound thin on a cutting board with a meat mallet or the back of a frying pan. Tenderize until evenly thin.
Cut steak into two halves. For each half, season all over with salt, pepper and garlic powder.
Heat olive oil in skillet and sear steak 2-3 minutes per side. Repeat with second half of steak (this ensures you don’t overcrowd your skillet by trying to sear it all at once).
Let steak cool to room temperature. Meanwhile, unroll crescent dough and pull apart into two rectangles.
Spread fig preserve in an even layer over rectangle. Sprinkle crumbled blue cheese to taste over the preserves.
Slice or shred apart the steak into small, coin-sized pieces and place across the rectangle in an even layer.
Roll the rectangle from the short end in a tight spiral -- as if you were rolling up a sleeping bag. Wrap the resulting log in saran wrap and chill for 15 minutes. Repeat steps 4 through 7 with the remaining three rectangles.
Cut each log into 4 slices and lay flat-side down on a greased baking sheet. Bake in oven at 375 degrees for 12 minutes, or until the crescent rolls turn golden brown.