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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
Protein24% · 29g
Carbs30% · 36g
Fat46% · 25g
6g
Fiber
760mg
Sodium
6g
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
14th pctl
More protein than 14% of 1,474 meals
Protein density
6g /100cal
Leaner than 79% of meals
vs Beef average
48% lighter
This480
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✓ 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
Kale
Chicken Stock Concentrate
Sweet Potato
Rosemary
Ranch Steak
Fig Jam
Garlic Powder
Butter
Cooking Oil
Salt
Black Pepper
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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Among the prepared dishes in 's lineup, Rosemary Fig Ranch Steak with HelloFresh's Rosemary Fig Ranch Steak: 480 calories, 29g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan. is one of the more straightforward options to prepare. It comes in at 480 calories per serving, with 29g protein, enough to cover roughly 24 percent of a 2,000 calorie day.
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
480Calories
29gProtein
36gCarbs
25gFat
6gFiber
760mgSodium
Daily calorie contribution24% of 2,000 cal target
🍽️ Serves: 2 servings
⚡ Under 500 cal💪 Protein-Rich
✓ Perfect for
Low-calorie targets
Weight management
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Rosemary Fig Ranch Steak?
Rosemary Fig Ranch Steak contains 480 calories and 29 g of protein per serving, portioned as HelloFresh's Rosemary Fig Ranch Steak: 480 calories, 29g protein. Beef meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Rosemary Fig Ranch Steak?
Rosemary Fig Ranch Steak is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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