Bisteccha con Fichi (Steak with Fig Sauce)
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Bisteccha con Fichi (Steak with Fig Sauce)

Bisteccha con Fichi (Steak with Fig Sauce)

with 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!

Tree Nuts

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

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce

Yukon Gold Potatoes

1 unit


6 ounce

Green Beans

½ ounce

Sliced Almonds

(Contains Tree Nuts)

14 ounce

Sirloin Steak

5 teaspoon

Balsamic Vinegar

2 tablespoon

Fig Jam

1 unit

Beef Stock Concentrate

Not included in your delivery



1 tablespoon

Olive Oil

1 tablespoon

Vegetable Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat32 g
Saturated Fat10 g
Carbohydrate52 g
Sugar20 g
Dietary Fiber8 g
Protein50 g
Cholesterol140 mg
Sodium540 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.


Baking Sheet
Large Pan
Small Bowl
Paper Towel



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

Roast Potatoes

• 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).

Roast Green Beans

• 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.

Toast Almonds

• 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.

Cook Steak

• 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, 3-6 minutes per side. • Turn off heat; transfer to a cutting board. Wash out pan.

Finish & Serve

• 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.