Balsamic Fig Sirloin

Name: Balsamic Fig Sirloin with Rosemary Fingerlings and Garlicky Green Beans
Total time: 40 min
Yield: 2
Cuisine: North America
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

with Rosemary Fingerlings and Garlicky Green Beans

Get 10 Free Meals + Free Item For Life

Gettin’ figgy with it! Fig jam, that is. Here, the sweet stuff is paired with balsamic vinegar to create a rich and tangy pan sauce for drizzling over juicy sirloin steaks. Rosemary-roasted potatoes are the perfect accompaniment for swiping up any runaway sauce (and trust us, you won’t want to waste a drop.) There’s also a side of crisp-tender green beans for extra oomph. This dish is bursting with flavors and textures that’ll make your mouth dance.

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

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

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Vegetable Oil

1 tablespoon

Butter

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2761 kJ

Calories660 kcal

Fat29 g

Saturated Fat10 g

Carbohydrate52 g

Sugar18 g

Dietary Fiber7 g

Protein36 g

Cholesterol140 mg

Sodium790 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Pan

•Paper Towel

Instructions

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.

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.

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.

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.

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.