Balsamic Fig Sirloin Steak with Rosemary Potatoes and Garlic Green Beans

This balsamic fig sirloin steak is a perfect balance of savory and sweet. The rich pan sauce, made with fig jam and balsamic vinegar, adds a tangy glaze to the juicy steak. Paired with rosemary roasted fingerling potatoes and crisp-tender green beans, this dish is sure to impress.

Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, this recipe comes together in under an hour. The potatoes roast until golden and crispy, while the green beans are tossed with garlic for extra flavor. Finish by slicing the steak against the grain and drizzling with the irresistible sauce.

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Ingredients

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fig JamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry all produce. Halve potatoes lengthwise. Strip rosemary leaves from stems and chop leaves. Halve, peel and mince half the shallot (use whole shallot for 4 servings). Slice garlic.
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.
3. On a second baking sheet, toss green beans and garlic with a drizzle of olive oil, salt and pepper. After potatoes have roasted for 10 minutes, place green beans on middle rack. Roast until tender, 12-15 minutes.
4. Meanwhile, pat steak dry with paper towels and 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 cooked through, 3-6 minutes per side. Turn off heat; wipe out pan. Transfer steak to the sheet with green beans and roast until desired doneness, 4-7 minutes. (If green beans finish first, remove them and continue roasting steak.) Let steak rest.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add minced shallot and a pinch of remaining chopped rosemary. Cook, stirring, until fragrant, 30-60 seconds. Stir in ¼ cup water (⅓ cup for 4 servings), half the balsamic vinegar (all for 4), stock concentrate and fig jam. Bring to a simmer and cook until thickened, 2-3 minutes. Turn off heat. Stir in 1 tablespoon butter until melted. Season with salt and pepper.
6. Slice steak against the grain. Divide between plates with potatoes and green beans. Top steak with sauce.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye or strip steak. Adjust cooking time accordingly.

What can I use instead of fig jam?

Apricot jam or a mixture of honey and balsamic vinegar can work as a substitute.

How do I know when the steak is done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium and 150°F for medium-well.