About
Not only is Fig Steak just as magical as the name suggests it is, in fact even more than that! That's because it is a full-fledged meal for two ready and hot in under 45 minutes. Tender, juicy, savory, rosy steaks are served alongside a mountain of fluffy, creamy mashed potatoes, and fresh, crispy roasted vegetables. On top is a sweet, beef-infused fig sauce that is equal parts refreshing and deep with an umami flavor. When you're looking to have a fancy meal at home, Fig Steak makes the whole evening special!
Ingredients
- 3 Yukon Gold potatoes, peeled and cut into 1-inch pieces
- kosher salt, to taste
- 1/2 pound Brussels sprouts, halved, outer leaves removed
- 4 ounces carrots, scrubbed and trimmed, sliced into 1/2-inch-thick slices on an angle
- 2 tablespoons plus 2 teaspoons olive oil, divided
- ground pepper, to taste
- 1 (1-ounce) packet beef broth concentrate
- 1 cup water, hot
- 1 tablespoon flour
- 2 ounces dried figs, quartered
- 10 ounces sirloin steaks
- 1 1/2 teaspoons steak seasoning, divided
- 1/2 shallot, finely chopped
- 3 tablespoons butter, divided
- 1/4 cup milk
Directions
Step 1 -Position an oven rack in the upper third position.
Step 2 -Preheat the oven to 450 degrees F.
Step 3 -Add the potatoes to a medium saucepan and cover them with salted water.
Step 4 -Bring the water to a boil.
Step 5 -Reduce the heat to low and cook until the potatoes are easily pierced with a fork, about 10-12 minutes.
Step 6 -Drain the potatoes and return them to the saucepan, keeping them warm.
Step 7 -On a rimmed baking sheet, toss the Brussels sprouts and the carrots with 2 tablespoons of the oil, the salt, and the pepper.
Step 8 -Roast the vegetable mixture on the upper oven rack until golden-brown and tender, about 15-20 minutes.
Step 9 -In a liquid measuring cup, whisk to combine the beef broth concentrate, the hot water, and the flour.
Step 10 -Stir the figs into the beef broth mixture and allow them to sit and soften.
Step 11 -Pat the steaks dry.
Step 12 -Rub the steaks with 1 teaspoon of the olive oil and 1 1/2 teaspoons of the steak seasoning.
Step 13 -Heat 1 tablespoon of the oil in a medium heavy skillet over medium-high heat.
Step 14 -Add the steaks to the hot oil and cook until well-browned and medium-rare at 135 degrees F in the thickest part, about 3-4 minutes per side.
Step 15 -Transfer the steaks to a cutting board to rest.
Step 16 -Into the same skillet add the shallots and 1 teaspoon of the oil and cook, stirring, until golden-brown, about 1-2 minutes.
Step 17 -Stir in the beef broth mixture, bringing it to a simmer over medium-high heat.
Step 18 -Cook the sauce, scraping up any browned bits at the bottom, until thickened and it coats the back of a spoon, about 4-5 minutes.
Step 19 -Add in 1 tablespoon of the butter, the salt, and the pepper.
Step 20 -Return the potatoes to medium heat.
Step 21 -Add 2 tablespoons of the butter and the milk to the potatoes and mash together until well-combined.
Step 22 -Season the potatoes with the salt and the pepper.
Step 23 -Thinly slice the steaks against the grain.
Step 24 -Serve the steak with the mashed potatoes, the vegetables, and the sauce.
