Fig and Rosemary New York Strip Steak
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Fig and Rosemary New York Strip Steak

Fig and Rosemary New York Strip Steak

with Fingerling Potatoes and Asparagus

A strip steak is a triumph in itself, known for its tenderness and marbling. But to make it truly extraordinary, it helps to have some powerhouse accompaniments. Here, that’s a trifecta of fig jam, balsamic glaze, and rosemary. The jam brings deep, full-bodied sweetness. The balsamic adds a jolt of tart electricity. And the rosemary unleashes a wave of alluring herb-y aromas. When swirled together in a sauce, that translates into big flavors that match the gusto of the meat.


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

Total Time40 minutes
Prep Time


serving amount

¼ ounce


12 ounce

Fingerling Potatoes

8 ounce


12 ounce

New York Strip Steak

1 unit

Chicken Stock Concentrate

1 ounce

Fig Jam

2 tablespoon

Balsamic Glaze

Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat47 g
Saturated Fat19 g
Carbohydrate49 g
Sugar18 g
Dietary Fiber7 g
Protein39 g
Cholesterol145 mg
Sodium330 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
Paper Towel
Large Pan


Preheat and Prep

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Strip and mince enough rosemary leaves to give you 1 TBSP; set aside remaining sprigs. Halve potatoes lengthwise. Toss potatoes with a large drizzle of olive oil, 2 tsp minced rosemary, and salt and pepper on a baking sheet and arrange cut-side down.

Roast Potatoes and Finish Prep

Roast potatoes in oven until tender and crisped, about 25 minutes (we’ll add more to the sheet after 15 minutes). Trim woody bottom ends from asparagus. Toss with a drizzle of olive oil in a medium bowl and season with salt and pepper. Pat steak dry with a paper towel.

Roast Asparagus

Once potatoes have roasted 15 minutes, remove sheet from oven and add asparagus to same sheet (scoot potatoes over if you need to). Return sheet to oven and continue roasting until asparagus is tender and lightly browned and potatoes are done, about 10 minutes more.

Cook Steak

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Season steak with salt and pepper. Add to pan and cook to desired doneness, 3-5 minutes per side. Remove from pan and set aside on a plate to rest.

Make Sauce

Pour out any excess grease in pan used for steak, then return to stove, reducing heat to low. Add ¼ cup water and stock concentrate, stirring to combine. Stir in ½ tsp minced rosemary (use more or less to taste), then add fig jam, balsamic glaze, and 2 TBSP butter. Stir to melt butter and dissolve jam. Let simmer until thick and glossy, 1-2 minutes. Season with salt and pepper.

Plate and Serve

Divide potatoes and asparagus between plates. Pour any resting juices from steak into sauce and stir to combine. (TIP: If sauce seems thick, add a splash of water.) Divide steak between plates, then drizzle with sauce. Garnish with reserved rosemary sprigs for decoration.