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.
