A mid-priced beef that 35% lighter than the average beef meal and ranks in the 21th percentile for protein.
Value4/5
Protein2/5
Lightness3/5
Ease5/5
👍 Best for
✓ Busy weeknights✓ Beginner cooks✓ Beef lovers
✋ Skip if
✕ You're chasing high protein
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ 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
Protein21% · 32g
Carbs24% · 36g
Fat55% · 37g
6g
Fiber
400mg
Sodium
5.3g
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
21th pctl
More protein than 21% of 1,474 meals
Protein density
5.3g /100cal
Leaner than 66% of meals
vs Beef average
35% lighter
This600
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✓ Under 650 Calories✓ High Protein✓ Sodium Smart✓ 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
Red Onion
Bavette Steak
Kale
Chicken Stock Concentrate
Sweet Potato
Rosemary
Fig Jam
Garlic Powder
Butter
Salt
Black Pepper
Cooking Oil
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. Dice sweet potato into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale; chop into bite-size pieces. Strip rosemary leaves from stems; finely chop leaves until you have ½ tsp (1 tsp for 4).
2
Toss sweet potato and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread veggies out across entire sheet.) TIP: For easy cleanup, line sheet with aluminum foil first. Roast on top rack for 10 minutes (you’ll add the pork then).
3
Meanwhile, pat pork* dry with paper towels; season with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook, turning occasionally, until browned, 4-8 minutes. Turn off heat; transfer to a plate. Wipe out pan.Once veggies have roasted 10 minutes, transfer pork to opposite side of sheet. (For 4 servings, leave veggies roasting; add pork to a second sheet and roast on middle rack.)Roast until pork is cooked through and veggies are tender, 10-12 minutes more. (TIP: If pork is done first, remove from sheet and continue roasting veggies.) Transfer pork to a cutting board.
4
While pork and veggies roast, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat (you’ll finish the kale in Step 6).
5
Heat a drizzle of oil in pan used for pork over medium-high heat. Add chopped rosemary and cook until fragrant, 30 seconds. Reduce heat to medium; stir in jam, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring occasionally, until thickened, 3-4 minutes.Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until combined. Season with salt and pepper. TIP: If sauce seems too thick, add a splash of water.
6
Transfer roasted sweet potato and onion to pan with kale; toss to combine. Return to medium heat until warmed through, 1-2 minutes. Taste and season with salt and pepper.
7
Thinly slice pork crosswise.Divide veggies between plates; top with pork. Spoon sauce over pork 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. Dice sweet potato into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale; chop into bite-size pieces. Strip rosemary leaves from stems; finely chop leaves until you have ½ tsp (1 tsp for 4).
2
Step 2
Toss sweet potato and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread veggies out across entire sheet.) TIP: For easy cleanup, line sheet with aluminum foil first. Roast on top rack for 10 minutes (you’ll add the pork then).
3
Step 3
Meanwhile, pat pork* dry with paper towels; season with garlic powder, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook, turning occasionally, until browned, 4-8 minutes. Turn off heat; transfer to a plate. Wipe out pan.Once veggies have roasted 10 minutes, transfer pork to opposite side of sheet. (For 4 servings, leave veggies roasting; add pork to a second sheet and roast on middle rack.)Roast until pork is cooked through and veggies are tender, 10-12 minutes more. (TIP: If pork is done first, remove from sheet and continue roasting veggies.) Transfer pork to a cutting board.
4
Step 4
While pork and veggies roast, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBSP water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Turn off heat (you’ll finish the kale in Step 6).
5
Step 5
Heat a drizzle of oil in pan used for pork over medium-high heat. Add chopped rosemary and cook until fragrant, 30 seconds. Reduce heat to medium; stir in jam, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring occasionally, until thickened, 3-4 minutes.Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until combined. Season with salt and pepper. TIP: If sauce seems too thick, add a splash of water.
6
Step 6
Transfer roasted sweet potato and onion to pan with kale; toss to combine. Return to medium heat until warmed through, 1-2 minutes. Taste and season with salt and pepper.
7
Step 7
Thinly slice pork crosswise.Divide veggies between plates; top with pork. Spoon sauce over pork and serve.
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puts Rosemary Fig Bavette Steak with HelloFresh's Rosemary Fig Bavette Steak: 600 calories, 32g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan. on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 600 calories per serving and 32 g of protein, the numbers fit most balanced eating frameworks without adjustment.
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]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
600Calories
32gProtein
36gCarbs
37gFat
6gFiber
400mgSodium
Daily calorie contribution30% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
Weight management
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Rosemary Fig Bavette Steak?
Rosemary Fig Bavette Steak contains 600 calories and 32 g of protein per serving, portioned as HelloFresh's Rosemary Fig Bavette Steak: 600 calories, 32g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Rosemary Fig Bavette Steak?
Rosemary Fig Bavette Steak is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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