Sirloin with Fig and Red Wine Reduction

with rosemary-roasted potatoes, Brussels sprouts, and goat cheese

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

How many delicious ingredients can we fit into one steak dish? Well, how long do you have to read this list? First, rosemary, one of the best smells there is, flavors the potatoes and Brussels sprouts along with rich, creamy goat cheese. Then, the sauce… red wine brings its distinctive, tannic flavor profile (but save it for the sauce; this kind you can't drink) to a marriage with the lush sweetness of fig preserves. Rosemary returns for a bow in this sauce, which we bet you'll be sopping up off your plate long after the steak has disappeared.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 1 Rosemary Sprig
  • 8 oz. Brussels Sprouts
  • 2 Sirloin Steaks
  • 1 oz. Goat Cheese
  • 2 fl. oz. Red Cooking Wine
  • 2 Tbsp. Fig Preserves
  • Nutrition (per serving)

  • Calories
    652
  • Carbohydrates
    72g
  • Fat
    48g
  • Protein
    49g
  • Sodium
    1672mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan

Before You Cook

  • Sirloin with Fig and Red Wine Reduction with rosemary-roasted potatoes, Brussels sprouts, and goat cheese
    1

    Roast the Potatoes

    Halve potatoes lengthwise and cut into ½" half-moons. Place on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until tender, 20-25 minutes. Remove from oven and flip potatoes. While potatoes roast, prepare ingredients.

  • Sirloin with Fig and Red Wine Reduction with rosemary-roasted potatoes, Brussels sprouts, and goat cheese
    2

    Prepare the Ingredients

    Stem rosemary and mince. Trim bottoms off Brussels sprouts and slice thinly. Place sliced Brussels in a medium mixing bowl with ½ tsp. olive oil, ¼ tsp. salt, and a pinch pepper, and toss to coat. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Sirloin with Fig and Red Wine Reduction with rosemary-roasted potatoes, Brussels sprouts, and goat cheese
    3

    Roast the Brussels Sprouts

    Add Brussels sprouts to baking sheet with roasted potatoes. Don't worry if Brussels sprouts are on top of potatoes. Roast until Brussels sprouts brown lightly and become tender, 7-10 minutes. Remove from oven and sprinkle on goat cheese (breaking up with your hands if needed) and half the rosemary (reserve remaining for sauce).

  • Sirloin with Fig and Red Wine Reduction with rosemary-roasted potatoes, Brussels sprouts, and goat cheese
    4

    Cook the Steaks

    Place a medium pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Cook until browned, 3-5 minutes. Flip, reduce heat to medium, and cook until steaks reach a minimum internal temperature of 145 degrees, 4-7 minutes. Remove to a plate and rest 5 minutes. Reserve pan; no need to wipe clean.

  • Sirloin with Fig and Red Wine Reduction with rosemary-roasted potatoes, Brussels sprouts, and goat cheese
    5

    Make the Sauce

    Return pan used to cook steak to medium-high heat. Add red wine and fig preserves. Bring to a boil and cook, stirring occasionally, until slightly reduced and fig spread has dissolved, 2-3 minutes. Remove from burner and season with remaining rosemary and a pinch of salt.

  • Sirloin with Fig and Red Wine Reduction with rosemary-roasted potatoes, Brussels sprouts, and goat cheese
    6

    Plate the Dish

    Place vegetables on a plate and place steak in front of vegetables. Spoon sauce in front of steak.