Balsamic Fig Sirloin

| Allergens

Milk

| Total Time

40 Minutes

| Servings

| Calories

660 Kcal

Ingredients

12 ounce Fingerling Potatoes
¼ ounce Rosemary
1 unit Shallot
2 clove Garlic
6 ounce Green Beans
14 ounce Sirloin Steak
5 teaspoon Balsamic Vinegar
1 unit Beef Stock Concentrate
2 tablespoon Fig Jam
1 tablespoon Olive Oil
1 tablespoon Vegetable Oil
1 tablespoon Butter
Salt
Pepper

Instructions

Prep

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Halve potatoes lengthwise. Strip rosemary leaves from stems; chop leaves. Halve, peel, and mince half the shallot (mince whole shallot for 4 servings). Slice garlic.

Roast Potatoes

On a baking sheet, toss potatoes with a large drizzle of olive oil, a pinch of chopped rosemary, pepper, and a few big pinches of salt. Roast on top rack until tender and lightly crisped, 20-25 minutes.

Roast Green Beans

On a second baking sheet, toss green beans and garlic with a drizzle of olive oil, salt, and pepper. Once potatoes have roasted for 10 minutes, place green beans on middle rack. Roast until tender, 12-15 minutes.

Cook Steak

Meanwhile, pat steak dry with paper towels. Season generously all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned but not yet cooked through, 3-6 minutes per side. Turn off heat; wipe out pan. Transfer steak to sheet with green beans; roast until steak is cooked to desired doneness, 4-7 minutes. (If green beans finish first, remove from sheet and continue roasting steak.) Set steak aside to rest.

Make Sauce

Heat a drizzle of oil in pan used for steak over medium-high heat. Stir in minced shallot and a pinch of remaining chopped rosemary. Cook, stirring, until fragrant, 30-60 seconds. Stir in ¼ cup water (⅓ cup for 4 servings), half the vinegar (use all for 4), stock concentrate, and jam. Bring to a simmer and cook until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter until melted. Season with salt and pepper.

Serve

Slice steak against the grain. Divide between plates with potatoes and green beans. Top steak with sauce.