Rosemary Fig Glazed Ranch Steak with Roasted Sweet Potatoes and Kale

This dish brings together the bold flavor of ranch steak with a luscious rosemary fig sauce. The natural sweetness of fig jam is enhanced with fresh rosemary and butter, creating a rich glaze that perfectly complements the seared beef. Paired with earthy roasted sweet potatoes and tender sautéed kale, this meal is both hearty and elegant.

Ready in just over 30 minutes, this recipe is ideal for a satisfying dinner any night of the week. The combination of textures and flavors-from the caramelized vegetables to the juicy steak-will impress your family or guests without requiring hours in the kitchen.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

0.013 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice sweet potato into ½-inch pieces. Halve, peel and cut red onion into ½-inch-thick wedges. Remove large stems from kale and chop into bite-size pieces. Strip rosemary leaves from stems and finely chop until you have ½ tsp.
2. Toss sweet potato and onion on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes.
3. Pat steak dry with paper towels; season with garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned, 4-8 minutes, turning occasionally. Transfer to a plate. Wipe out pan.
4. After veggies have roasted 10 minutes, transfer steak to the opposite side of the sheet. Roast until steak is cooked through and veggies are tender, 10-12 minutes more. Transfer steak to a cutting board to rest.
5. While steak and veggies roast, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 tbsp water and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat.
6. Heat a drizzle of oil in the pan used for steak over medium-high heat. Add chopped rosemary and cook until fragrant, 30 seconds. Reduce heat to medium; stir in fig jam, chicken stock concentrate and ¼ cup water. Cook, stirring occasionally, until thickened, 3-4 minutes. Remove from heat; stir in 1 tbsp butter until combined. Season with salt and pepper.
7. Transfer roasted sweet potato and onion to the pan with kale; toss to combine. Return to medium heat until warmed through, 1-2 minutes. Season with salt and pepper.
8. Thinly slice steak. Divide veggies between plates, top with sliced steak and spoon rosemary fig sauce over the steak. Serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute the ranch steak with sirloin, ribeye or flank steak. Adjust cooking time as needed.

What can I use instead of fig jam?

You can substitute fig jam with apricot preserves or a sweet fruit spread like blackberry or raspberry jam.

Can I make this dish ahead of time?

The components can be prepared in advance. Roast the vegetables and cook the kale, then reheat before serving. Cook the steak fresh for best results.