Bavette Steak with Tangy Fig Sauce

Name: Bavette Steak with Tangy Fig Sauce plus Almond Green Beans & Roasted Potatoes
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Potatoes; 1 unit Shallot; 6 ounce Green Beans; ½ ounce Sliced Almonds; 10 ounce Bavette Steak; 5 teaspoon Balsamic Vinegar; 1 unit Fig Jam; 1 unit Beef Stock Concentrate; Salt; Pepper; 1 tablespoon Olive Oil; 1 tablespoon Cooking Oil; 1 tablespoon Butter

plus Almond Green Beans & Roasted Potatoes

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Sure, we love figs baked into desserts, dried and nestled onto cheese platters, and preserved and slathered on toast for breakfast. But have you ever had them on your dinner plate? For this restaurant-worthy dish, we’re mixing things up by pairing fig jam with tangy balsamic vinegar, plus sautéed shallot, butter, and beef stock. The result? A sweet and savory sauce that’ll totally transform the seared steak it’s drizzled over. And if a little of that sauce also touches the sides of roasted potatoes and almond-studded green beans, lucky you—it goes with everything!

Allergens:

Tree Nuts

•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 Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

12 ounce

Potatoes

1 unit

Shallot

6 ounce

Green Beans

½ ounce

Sliced Almonds

(Contains: Tree Nuts)

10 ounce

Bavette Steak

5 teaspoon

Balsamic Vinegar

1 unit

Fig Jam

1 unit

Beef Stock Concentrate

Not included in your delivery

Salt

Pepper

1 tablespoon

Olive Oil

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories700 kcal

Fat40 g

Saturated Fat13 g

Carbohydrate55 g

Sugar20 g

Dietary Fiber7 g

Protein33 g

Cholesterol85 mg

Sodium510 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

•Small Bowl

•Paper Towel

Instructions

PDF

• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Halve, peel, and mince half the shallot (all for 4 servings).

• Toss potatoes on a baking sheet with a large drizzle of olive oil; season generously with salt and pepper. • Roast on middle rack until browned and tender, 20-25 minutes (you’ll start the green beans after 15 minutes).

• Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper. • Once potatoes have roasted 15 minutes, place green beans on top rack. Roast until tender and lightly browned, 10-12 minutes.

• While green beans roast, add almonds to a large dry pan over medium-high heat. Toast, stirring, until lightly browned, 2-4 minutes. • Turn off heat; transfer to a small bowl.

• Pat steak* dry with paper towels. Season generously with salt and pepper. • Heat a large drizzle of oil in pan used for almonds over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. • Turn off heat; transfer to a cutting board. Wash out pan.

• Add a drizzle of oil and minced shallot to same pan over medium-high heat. Cook, stirring, until softened, 1-2 minutes. • Stir in ¼ cup water (1⁄3 cup for 4 servings), vinegar, jam, and stock concentrate. Bring to a simmer and cook until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper. • Slice steak against the grain. Divide between plates along with potatoes and green beans. Sprinkle green beans with toasted almonds, drizzle steak with pan sauce, and serve.

Steak is fully cooked when internal temperature reaches 145°.