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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein16% · 61g
Carbs27% · 104g
Fat57% · 99g
9g
Fiber
1170mg
Sodium
3.9g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
94th pctl
More protein than 94% of 1,474 meals
Protein density
3.9g /100cal
Leaner than 23% of meals
vs Beef average
68% heavier
This1550
Avg925
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Sour Cream
Potatoes
Walnuts
Balsamic Vinegar
Brussels Sprouts
Grass-Fed Rib-Eye Steak
Ricotta Cheese
Rosemary
Garlic
Fig Jam
Parmesan Cheese
Beef Stock Concentrate
Honey
Panko Breadcrumbs
Demi-Baguette
Shallot
Black Pepper
Olive Oil
Cooking Oil
Butter
Salt
How to make it
1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.Slice baguette crosswise into 8 rounds (16 rounds for 4); spread out on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes. (For 4, if necessary, divide rounds between two baking sheets; toast on top and middle racks.) (Reserve sheet for Step 5.) Place ricotta in a small bowl; whisk in a large drizzle of olive oil. Season with salt and pepper. Spread ricotta on toasted baguette rounds; drizzle with honey and sprinkle with walnuts.Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!
2
Dice potatoes into ½-inch pieces. Peel and mince or grate garlic. Trim and halve Brussels sprouts lengthwise. Strip rosemary leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4 servings). Halve, peel, and mince shallot until you have 2 TBSP (3 TBSP for 4).
3
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.Reserve ½ cup potato cooking liquid, then drain.Melt 2 TBSP butter (4 TBSP for 4 servings) in empty pot used for potatoes over medium heat. Add garlic; cook until fragrant, 30 seconds.Add drained potatoes and sour cream; mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Top with Parmesan.
4
While potatoes cook, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring frequently, until golden brown, 3-5 minutes.Turn off heat; transfer to a medium bowl. Wipe out pan.
5
Toss Brussels sprouts on sheet used for crostini with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and crispy, 15-20 minutes.Carefully transfer to bowl with toasted panko; toss to combine. Season with half the minced rosemary, salt, and pepper.
6
While Brussels sprouts roast, pat steak* dry with paper towels; season all over with salt and pepper.Heat a large drizzle of oil in pan used for panko over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side.Turn off heat. Transfer steak to a cutting board and let rest for at least 5 minutes. Wipe out pan.
7
Melt 1 TBSP butter in same pan over medium heat. Add minced shallot; cook until fragrant, 1-2 minutes.Stir in stock concentrate, jam, vinegar, 2 TBSP water (4 TBSP for 4), any resting juices from steak, and remaining minced rosemary to taste. Cook until slightly thickened, 1-2 minutes. Season with salt and pepper.Slice steak against the grain. Divide mashed potatoes, Brussels sprouts, and steak between plates. Top steak with sauce; serve.Divide mashed potatoes, Brussels sprouts, and steak between plates. Top steak with sauce and serve.
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.Slice baguette crosswise into 8 rounds (16 rounds for 4); spread out on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes. (For 4, if necessary, divide rounds between two baking sheets; toast on top and middle racks.) (Reserve sheet for Step 5.) Place ricotta in a small bowl; whisk in a large drizzle of olive oil. Season with salt and pepper. Spread ricotta on toasted baguette rounds; drizzle with honey and sprinkle with walnuts.Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!
2
Step 2
Dice potatoes into ½-inch pieces. Peel and mince or grate garlic. Trim and halve Brussels sprouts lengthwise. Strip rosemary leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4 servings). Halve, peel, and mince shallot until you have 2 TBSP (3 TBSP for 4).
3
Step 3
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.Reserve ½ cup potato cooking liquid, then drain.Melt 2 TBSP butter (4 TBSP for 4 servings) in empty pot used for potatoes over medium heat. Add garlic; cook until fragrant, 30 seconds.Add drained potatoes and sour cream; mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Top with Parmesan.
4
Step 4
While potatoes cook, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add panko; season with salt and pepper. Cook, stirring frequently, until golden brown, 3-5 minutes.Turn off heat; transfer to a medium bowl. Wipe out pan.
5
Step 5
Toss Brussels sprouts on sheet used for crostini with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and crispy, 15-20 minutes.Carefully transfer to bowl with toasted panko; toss to combine. Season with half the minced rosemary, salt, and pepper.
6
Step 6
While Brussels sprouts roast, pat steak* dry with paper towels; season all over with salt and pepper.Heat a large drizzle of oil in pan used for panko over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side.Turn off heat. Transfer steak to a cutting board and let rest for at least 5 minutes. Wipe out pan.
7
Step 7
Melt 1 TBSP butter in same pan over medium heat. Add minced shallot; cook until fragrant, 1-2 minutes.Stir in stock concentrate, jam, vinegar, 2 TBSP water (4 TBSP for 4), any resting juices from steak, and remaining minced rosemary to taste. Cook until slightly thickened, 1-2 minutes. Season with salt and pepper.Slice steak against the grain. Divide mashed potatoes, Brussels sprouts, and steak between plates. Top steak with sauce; serve.Divide mashed potatoes, Brussels sprouts, and steak between plates. Top steak with sauce and serve.
The best-known meal kit in the country, HelloFresh runs 90+ recipes a week spanning its Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy lines.
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Balsamic & Fig Rib-Eye Steak is a prepared meal from . One serving provides 1550 calories with 61 g of protein, representing about 78 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally grilled or fried, and can be diced or cooked in sauce. [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution78% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Balsamic & Fig Rib-Eye Steak?
Balsamic & Fig Rib-Eye Steak contains 1550 calories and 61 g of protein per serving.
Which meal service offers Balsamic & Fig Rib-Eye Steak?
Balsamic & Fig Rib-Eye Steak is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Sour Cream
Potatoes
Walnuts
Balsamic Vinegar
Brussels Sprouts
Grass-Fed Rib-Eye Steak
Ricotta Cheese
Rosemary
Garlic
Fig Jam
Parmesan Cheese
Beef Stock Concentrate
Honey
Panko Breadcrumbs
Demi-Baguette
Shallot
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