Figgy Balsamic Bavette Steak

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.Trim and halve Brussels sprouts lengthwise. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and finely chop shallot.

Toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, half the chopped thyme, and a pinch of salt and pepper. Toss carrots on empty side with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes

While veggies roast, pat pork* dry with paper towels; season all over with salt and pepper.Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step).Transfer to a second baking sheet.

Roast pork on middle rack until cooked through, 10-12 minutes.Transfer to a cutting board to rest, then thinly slice crosswise.

Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped thyme. Cook, stirring, until softened, 1-2 minutes.Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes.Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Divide Brussels sprouts, carrots, and pork between plates. Drizzle pan sauce over pork and serve.