Bavette Steak with Fig Balsamic Sauce, Roasted Carrots and Thyme Brussels Sprouts

This bavette steak recipe takes a classic cut of beef and elevates it with a sweet and tangy fig balsamic sauce. The combination of rich, savory steak with the fruity depth of fig jam and the sharpness of balsamic vinegar creates a truly memorable flavor profile. Paired with roasted carrots and Brussels sprouts seasoned with fresh thyme, this dish is both elegant and surprisingly easy to prepare.

Whether you’re looking for a special weeknight dinner or a showstopper for guests, this recipe delivers. The steak is perfectly seared and roasted, while the vegetables become tender and caramelized in the oven. A quick pan sauce ties everything together, making every bite a harmony of tastes and textures.

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Ingredients

0.055 ounce ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions. Preheat oven to 450°F. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise. Strip thyme leaves from stems and chop until you have 2 teaspoons (4 teaspoons for 4 servings). Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel and finely chop the shallot.
2. On one side of a baking sheet, toss Brussels sprouts with a drizzle of oil, half the chopped thyme and a pinch of salt and pepper. On the other side, toss carrots with a drizzle of oil, salt and pepper. Roast on the top rack, tossing halfway through, until tender and crisped, 20-25 minutes.
3. While vegetables roast, pat the steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add the steak and sear, turning occasionally, until browned all over, 4-8 minutes (it will finish cooking in the oven). Transfer the steak to a second baking sheet.
4. Roast the steak on the middle rack until cooked through, 10-12 minutes. Transfer to a cutting board to rest, then thinly slice crosswise.
5. Meanwhile, heat a drizzle of olive oil in the same pan used for the steak over medium heat. Add the chopped shallot and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes. Stir in the chicken stock concentrate, balsamic vinegar, fig jam and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. Remove pan from heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper.
6. Divide the roasted Brussels sprouts, carrots and sliced steak between plates. Drizzle the fig balsamic sauce over the steak and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute flank steak or sirloin. Adjust cooking time as needed based on thickness.

Can I make this recipe dairy-free?

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

How do I store leftovers?

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