IN THE KIT
6 ozgreen beans
1 ozsliced almonds
8 ozfig balsamic sauce
4 ozbeef stock
1 ozhouse blend
1 ozsteak seasoning
Salt & pepper
Tablespoon of butter
Kitchen Items Needed
1 baking sheet
Adjust racks to middle & top positions & preheat oven to 450ºF;
Dice potatoes into ½-inch pieces;
Remove leaves from stems & finely chop parsley;
Halve, peel, & mince half the shallot.
Toss potatoes on a baking sheet with a large drizzle of olive oil, house seasoning, salt, pepper & ½ chopped parsley. Slide to one side & roast on the middle rack until browned & tender, 20-25 minutes.
Meanwhile, toss green beans in a bowl with olive oil, salt, & pepper. Once potatoes have been roasted for 15 minutes, add green beans. Place green beans on the top rack. Roast until tender & lightly browned, 10-12 minutes.
While green beans roast, add almonds to a large, dry skillet 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 with steak seasoning. Heat a large drizzle of oil in a skillet used for almonds over medium-high heat. Add steak & cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board. Wash out the pan.
Add a drizzle of oil & minced shallot to the same skillet over medium-high heat. Cook, stirring, until softened, 1-2 minutes. Add fig sauce & beef stock. Bring to a simmer & cook until thickened, 2-3 minutes. Turn off heat. Stir in 1 tablespoon of butter (2 tbsp for 4) & season with salt & pepper. Slice steak against the grain. Divide between plates along with potatoes & green beans. Sprinkle green beans with toasted almonds, drizzle steak with pan sauce, garnish with parsley & serve.