Balsamic Fig Sirloin

🥘 Ingredients

• balsamic vinegar (use all for 4)
  5 tsp
• beef stock concentrate
  2 unit
• butter
  1 tbsp
• fig jam
  4 tbsp
• fingerling potatoes
  24 oz
• garlic
  4 clove
• green beans
  12 oz
• olive oil
  1 tbsp
• paper towels
• pepper
• rosemary
  ¼ oz
• salt
• shallot (mince whole shallot for 4 servings)
  1 unit
• sirloin steak
  28 oz
• vegetable oil
  1 tbsp
• water (⅓ cup for 4 servings)
  ¼ cup

🍳 Cookware

• baking sheet
• second baking sheet
• large pan

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Halve fingerling potatoes lengthwise. Strip rosemary leaves from stems; chop leaves. Halve, peel, and mince half the shallot . Slice garlic .

   fingerling potatoes: 24 oz, rosemary: ¼ oz, shallot: 1 unit (mince whole shallot for 4 servings), garlic: 4 clove
2. 

   2

   On a baking sheet , toss potatoes with a large drizzle of olive oil , a pinch of chopped rosemary, pepper , and a few big pinches of salt . Roast on top rack until tender and lightly crisped, ⏱️ 20-25 minutes .

   olive oil: 1 tbsp, pepper, salt
3. 

   3

   On a second baking sheet , toss green beans and garlic with a drizzle of olive oil, salt, and pepper. Once potatoes have roasted for ⏱️ 10 minutes , place green beans on middle rack. Roast until tender, ⏱️ 12-15 minutes .

   green beans: 12 oz
4. 

   4

   Meanwhile, pat sirloin steak dry with paper towels . Season generously all over with salt and pepper. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add steak and cook until browned but not yet cooked through, ⏱️ 3-6 minutes per side. Turn off heat; wipe out pan. Transfer steak to sheet with green beans; roast until steak is cooked to desired doneness, ⏱️ 4-7 minutes . (If green beans finish first, remove from sheet and continue roasting steak.) Set steak aside to rest.

   sirloin steak: 28 oz, paper towels, vegetable oil: 1 tbsp
5. 

   5

   Heat a drizzle of oil in pan used for steak over medium-high heat. Stir in minced shallot and a pinch of remaining chopped rosemary. Cook, stirring, until fragrant, ⏱️ 30-60 seconds . Stir in water , half the balsamic vinegar , beef stock concentrate , and fig jam . Bring to a simmer and cook until thickened, ⏱️ 2-3 minutes . Turn off heat. Stir in butter until melted. Season with salt and pepper.

   water: ¼ cup (⅓ cup for 4 servings), balsamic vinegar: 5 tsp (use all for 4), beef stock concentrate: 2 unit, fig jam: 4 tbsp, butter: 1 tbsp
6. 

   6

   Slice steak against the grain. Divide between plates with potatoes and green beans. Top steak with sauce.