Bavette Steak with Tangy Fig Sauce
plus Almond Green Beans & Roasted Potatoes
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
Beef Stock Concentrate
Not included in your delivery
• 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°.