Add potatoes and 1 Tbsp. water to a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until potatoes are tender and can easily be pierced with a knife, 4-6 minutes.

Larger potatoes may need extra time.

Carefully remove bowl from microwave and drain any excess water.

While potatoes microwave, continue recipe.

Pat steak strips dry. Coarsely chop, then separate pieces.

Place a large non-stick pan over medium-high heat. Add buns to hot, dry pan and toast until browned, 1-2 minutes.

Transfer buns to a plate. Keep pan over medium-high heat.

Add 1 tsp. olive oil, steak strips, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Add 2/3 the vinegar (reserve remaining for sauce) and stir to combine.

Tear cheese into smaller pieces and place on top of steak strips. Cover and let melt, 2-3 minutes.

Remove from burner. Rest, 3 minutes.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes to hot pan and gently press down with a spatula (or other flat utensil) to lightly smash the skins and create a flat surface. Cook until browned, 2-3 minutes per side.

Work in batches and replenish oil, if necessary.

Remove from burner. Season with 1/4 tsp. salt and 1/4 tsp. pepper.

In a mixing bowl, combine ketchup, a pinch of pepper, fig spread, and remaining vinegar.

Mince chives.

Plate dish as pictured on front of card, topping bottom bun with mustard, steak strips, onion jam, and top bun. Garnish potatoes with chives. Drizzle sauce on potatoes or serve sauce on the side for dipping. Bon appétit!