Bavette Steak with Tangy Fig Sauce
plus Almond Green Beans & Roasted Potatoes
- Tree Nuts
- Milk
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!
Ingredients
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
Utensils
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the tangy fig sauce, calling it "delicious" and "spectacular"; some found it paired perfectly with the tender steak 🍲.
- Ease of prep: Several mentioned it was easy to prepare, though a few struggled with timing all components to finish together.
- Suggestions: Consider adding more seasoning to the vegetables; some found roasting green beans and potatoes on one sheet pan convenient.
- Portions: Some felt the steak size was small for a premium meal; a few wished for more green beans or sauce.
- Meat quality: Opinions varied widely; many praised the tender steak, while others found it tough or fatty.
Reviews from our home cooks
The steak was really good. I love the beef sauce it comes with. I skipped the fig sauce because I don't like sweet on steak. I ended up boiling the green beans instead of baking them. And the potatoes tasted great nice and crispy out of the oven. I liked the recipe a lot.
The bavette steak was just a bit disappointing. I like rare meat but my family likes it more medium. Instructions were a little unclear with the type of oil in each step being vague. Set off the smoke alarms in my house since I used olive oil to cook the steak. Instructions should be more clear when you are calling for both olive oil and vegetable oil in a recipe. Your green beans are delicious.
One of our favorites. The bavette steak is so good and tender, even tender at completely well done!!! The tangy fig sauce was 100% the cherry on top. Delicious
This was better than I expected. I usually have trouble with the Bavette steaks, but the fig sauce was so good. I've also started stockpiling any fry seasoning I don't use and putting some on potatoes for meals that don't come with seasoning.
I absolutely love toasted almonds with green beans and this sauce was perfect to compliment the meal. The steak was very tender and flavorful.
Your green beans are consistently too old. I'm not sure what's happening. This box was delivered a day late, but other recipes with green beans have been quite perishable too. I wish i had a suggestion. The pan sauces are fantastic! Great almonds, great beef, great potatoes. Shallot great. jam and beef stock great. Easy recipe. The green beans felt fresh, snapped the stems crisply. Just "rust" on the exterior of the beans. Dunno
The fig sauce was a pleasant surprise and just completed the dish. It was not enough to hide the great flavor of the steak
Absolutely delicious! Loved the Tangy Fig Sauce. Even had to dip everything into it! Thank you for sharing!
We hadn't had this meal in quite a while and forgot how good it was--the fig sauce gives it just a little sweet taste and makes this meal stand out
The flavors balance well and I love the pan sauce. Will be making something similar again. However, the quality of the steak really takes away from the rest. It had an odd flavor and seemed to be low quality for the price. I'm single and reheating the steak rendered it tough and rubbery. I intentionally cooked that steak to be slightly under so it wouldn't be ok in the microwave.
