Seared Sirloin with Balsamic Fig Sauce, Almond Green Beans & Herb Roasted Potatoes

COOK TIME - 45-50min
2 SERVINGS

We’re mixing things up for this restaurant-worthy dish by pairing fig jam with tangy balsamic vinegar, plus sautéed shallots & butter to make a wonderful sweet & savoury sauce. It goes perfectly on the seared steaks, served with herb-roasted potatoes & almond-studded green beans.

Nutrition PER SERVING
Calories 700 kcal
Fat 32.0 g
Protein 50.0 g
Carbohydrate 52.0 g
Sodium 540 mg
GF

fresh ingredients

IN THE KIT

  • 12 oz
    sirloin
  • 10 oz
    potatoes
  • 2 oz
    shallots
  • 6 oz
    green beans
  • 1 oz
    sliced almonds
  • 8 oz
    fig balsamic sauce
  • 4 oz
    beef stock
  • 1 oz
    house blend
  • 1 oz
    steak seasoning
  • 1 oz
    parsley

 

Not Included

Olive oil 

Salt & pepper

Tablespoon of butter 

 

Kitchen Items Needed

1 baking sheet

Large skillet 

Small bowl

Paper towel

cook along

INSTRUCTIONS

Prep

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.

1Roast Potatoes

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. 

2Roast Green Beans

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.

3Toast Almonds

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.

4Cook Steak

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.

5Finish & Serve

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.