Rosemary Fig Bavette Steak with Roasted Sweet Potato and Kale

This bavette steak recipe brings together bold flavors and vibrant colors for a satisfying dinner. The steak is perfectly seared and roasted, then topped with a luscious rosemary fig jam sauce that adds a touch of sweetness. Paired with roasted sweet potatoes, red onion and tender sautéed kale, every bite is a delightful balance of savory and sweet.

Whether you’re looking for a weeknight meal or something special, this dish is sure to impress. The combination of tender steak, caramelized vegetables and rich sauce creates a restaurant-quality experience at home. Follow the simple steps below to create a memorable meal.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView 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

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 and finely chop until you have ½ teaspoon.
2. On a baking sheet, toss sweet potato and onion 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. Sear steak until browned, 4-8 minutes, turning occasionally. Transfer to a plate. Wipe out pan.
4. After 10 minutes, place steak on the baking sheet with the vegetables. Roast until steak is cooked through and vegetables are tender, 10-12 minutes more. Transfer steak to a cutting board to rest.
5. While steak roasts, heat a drizzle of oil in a second pan over medium heat. Add kale, 2 tablespoons water and a pinch of salt and pepper. Cook, stirring, until tender, 5-7 minutes. Set aside.
6. In the pan used for steak, heat a drizzle of oil 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, until thickened, 3-4 minutes. Remove from heat; stir in butter until melted. Season with salt and pepper.
7. Add roasted sweet potato and onion to the pan with kale; toss to combine. Warm over medium heat for 1-2 minutes. Season with salt and pepper.
8. Thinly slice the steak. Divide vegetables among plates, top with steak and spoon rosemary fig sauce over the top. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

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

Can I make this recipe dairy-free?

Yes, use a dairy-free butter substitute or omit the butter. The sauce will still be flavorful.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.