Bistro-Style Pan-Seared Steak with Balsamic-Fig Reduction

Preheat your oven to 425°F (220°C). Wash 1.5 lbs fingerling potatoes and place them in a large pot of cold water with a pinch of salt. Bring to a boil and cook for 15 minutes until fork-tender.

While potatoes boil, peel and thinly slice 1 small red onion into rings. In a small bowl, combine the onion slices with 2 tbsp of the balsamic vinegar and a pinch of salt. Set aside to quick-pickle.

Peel and mince 6 cloves of garlic. Finely chop the leaves from 3 sprigs of fresh rosemary. Peel and mince 2 shallots. Strip the leaves from 4 sprigs of fresh thyme.

Drain the potatoes and place them on a large baking sheet. Use the bottom of a heavy glass or a potato masher to gently flatten each potato to about 1/2-inch thickness. Drizzle with 2 tbsp olive oil and sprinkle with the minced garlic and chopped rosemary. Roast in the oven for 20-25 minutes until the edges are crispy and golden brown.

Pat 4 top sirloin steaks completely dry with paper towels. Season both sides generously with salt and black pepper.

Heat 2 tbsp olive oil in a large stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering but not smoking. Place the steaks in the pan and sear for 4-5 minutes per side for medium-rare, ensuring a deep brown crust (fond) forms on the bottom of the pan. Remove steaks to a plate and tent loosely with foil to rest.

While steaks rest, trim the stem ends of 8 oz haricots verts. In a separate small skillet, heat 1 tbsp olive oil over medium heat. Add the beans and sauté for 5-7 minutes until tender-crisp and slightly blistered. Season with salt and pepper.

In the same skillet used for the steaks (do not wash it), add the minced shallots. Cook for 2 minutes, stirring to pick up the browned bits. Pour in the remaining balsamic vinegar (approx. 6 tbsp) and 0.5 cup beef bone broth to deglaze the pan, scraping the bottom with a wooden spoon.

Whisk in 0.25 cup fig preserves and the fresh thyme leaves. Simmer the sauce over medium heat for 5-6 minutes until it reduces by half and becomes thick and glossy. Taste and add a pinch of salt if needed.

In a large salad bowl, whisk together 2 tbsp lemon juice and 2 tbsp olive oil. Toss in 5 oz arugula, 0.25 cup walnuts, and the pickled red onions (drained from their liquid). Use a vegetable peeler to create thin shavings from the 2 oz Parmesan cheese wedge and fold them into the salad.

Slice the rested steaks against the grain. Serve the steak drizzled with the balsamic-fig reduction alongside the crispy smashed potatoes, sautéed haricots verts, and the arugula salad.