Balsamic Fig Sauce Steak with Almond Green Beans and Roasted Potatoes

Figs are often reserved for desserts or cheese boards, but they shine just as brightly in savory dishes. This recipe transforms fig jam into a luscious sauce with tangy balsamic vinegar, sautéed shallot and beef stock, creating a sweet and savory companion for perfectly seared steak.

Alongside the steak, we’ve included roasted potatoes and green beans topped with toasted almonds. The sauce is so versatile that a drizzle over the sides ties everything together beautifully. It’s a complete, elegant meal that’s surprisingly simple to prepare.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Cut the potatoes into 1-inch chunks. Toss them with olive oil, salt and pepper on a baking sheet. Roast until golden and tender, about 25 minutes.
2. While potatoes roast, trim the ends of the green beans. Bring a pot of salted water to a boil, add green beans and cook for 3-4 minutes until crisp-tender. Drain and rinse under cold water to stop cooking. Set aside.
3. Pat the sirloin steak dry with paper towels. Season generously with salt and pepper on both sides.
4. Heat a large skillet over medium-high heat. Add cooking oil and swirl to coat. Place the steak in the skillet and sear without moving for 4-5 minutes per side for medium-rare (adjust time to your preference). Transfer steak to a cutting board and let rest for 5 minutes.
5. Reduce heat to medium. Add butter to the same skillet. Once melted, add the finely chopped shallot and cook, stirring, for 1-2 minutes until softened.
6. Stir in the balsamic vinegar, fig jam and beef stock concentrate (dissolved in 1/4 cup water). Bring to a simmer, scraping up any browned bits from the pan. Cook until the sauce thickens slightly, about 2 minutes. Season with salt and pepper to taste.
7. In a separate small skillet over medium heat, toast the sliced almonds until golden, about 2 minutes. Toss with the cooked green beans and a pinch of salt.
8. Slice the rested steak against the grain. Serve the steak with the fig sauce drizzled over the top, alongside the roasted potatoes and almond green beans. Enjoy!
9. If desired, spoon extra sauce over the potatoes and green beans.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, strip steak or filet mignon. Adjust cooking time as needed.

What can I use instead of fig jam?

Apricot preserves or a combination of honey and balsamic vinegar can work, but the flavor will differ slightly.

Can I make this recipe dairy-free?

Yes, use a dairy-free butter substitute or omit the butter and use additional olive oil for the sauce.