A hearty fall dinner full of sweet and savory flavors that pair beautifully together. Full of nutrients, this dinner makes for an incredibly delicious and nourishing meal
Hi friends! Happy Monday :)
This dinner was originally going to be a maple dijon pork tenderloin- but when I went to visit my local butcher, he was sold out. Honestly, though, I think it was meant to be- the flavors in this dish pair so beautifully with the savoriness of steak!
I have been SO excited that it’s fig and carrot season- they’re two of my favorites!!! Some people aren’t used to using figs in cooking.. if that’s you, this is your sign to give it a try. Cooking them down is the best way to enjoy them.
This is a perfect meal to let that fall produce and flavor shine. I hope you love it! If you’re not a red meat fan, feel free to use chicken or pork tenderloin here. Any protein would be fabulous!
For the vegetables and figs:
1 lb brussel sprouts, end removed and chopped in half
1 bunch carrots (5-6 small carrots or 4 medium) chopped into 1/2 inch slices
8-10 small/medium figs, chopped in half
2 tbsp olive oil
2 tbsp maple syrup
1 tbsp apple cider vinegar
1 tbsp coconut aminos
1/2 tsp dried thyme
1/2 tsp salt (+ more to taste)
Combine olive oil, maple, vinegar, coconut aminos, thyme, salt, and pepper. Add vegetables and toss to coat. Place on a parchment lined baking sheet and roast at 425 F until Brussels are crispy, carrots are tender, and figs are caramelized.
For the steak marinade:
2lbs steak of choice (I used NY strip, if you don’t like red meat you can also use chicken or pork tenderloin)
1/4 cup apple cider vinegar
1/4 cup maple syrup
1/4 cup Dijon mustard
3 tbsp olive oil
2 tbsp coconut aminos
1 tsp dried thyme
Cracked black pepper to taste
1 tsp salt + more to taste
Combine all ingredients and marinade steak for at least one hour, or up to overnight.
Sear steaks for 1-2 minutes on each side on medium high heat (do this in batches if you have to- don’t overcrowd the pan). Pour the leftover marinade into the pan with the steaks then place into oven for 5 minutes and check the temp. For medium rare-medium aim for 135-140 degrees internal. The cooking time will vary depending on your cut and size. Remove from pan and rest before slicing, save the pan sauce to spoon over top.
Serve over mashed potatoes or sweet potatoes if you’d like. Spoon pan sauce over steaks. Enjoy!
I hope you love this recipe!! The figs pair so well with steak- it’s an unexpected yet delicious combination. Give it a try for a cozy, nutrient dense meal :)
Follow my Instagram @abigailsapron for more content and recipes. Tag me if you make this!
I hope you all have an incredible week! Keep an eye out for some exciting new recipes this week.
With love,
Abigail