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Fig and Rosemary New York Strip Steak

with Fingerling Potatoes and Asparagus

Fig and Rosemary New York Strip Steak

Seared strip steak pairs with sweet figs and fragrant rosemary for a savory-sweet finish, served alongside tender fingerling potatoes and crisp asparagus.

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Ingredients

For 2 servings

  • 8 ounce Asparagus
  • 2 tablespoon Balsamic Glaze
  • 1 unit Chicken Stock Concentrate
  • 1 ounce Fig Jam
  • 12 ounce Fingerling Potatoes
  • 12 ounce New York Strip Steak
  • ¼ ounce Rosemary

Additional Ingredients

  • 2 tablespoon Butter
  • 4 teaspoon Olive Oil
  • Pepper
  • Salt
Fig and Rosemary New York Strip Steak
American
PDF
DifficultyEasy
Total Time40m
Calories760
Protein39g
Carbs49g
Fat47g
Tags:
Gluten-freeProtein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free needs, this dish is already a good fit, but skip any buttered finish and use olive oil if you want a cleaner swap. For a vegetarian version, replace the steak with seared portobello mushrooms or thick tofu, keeping the fig and rosemary accents.

What to serve with it

Serve with a crisp green salad or simply more roasted vegetables to round out the rich steak and sweet-tart glaze. A glass of bold red wine or sparkling water with lemon also complements the savory-herb profile.

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