Balsamic Fig Sirloin
with Rosemary Fingerlings and Garlicky Green Beans
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(ContainsMilk)Kosher Salt
Pepper
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.
Slice steak against the grain. Divide between plates with potatoes and green beans. Top steak with sauce.