Fig-Balsamic Chicken

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice the squash. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Medium dice the potatoes.

Line a sheet pan with foil. Place the diced squash and halved brussels sprouts on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and 2 tablespoons of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), demi-glace, fig spread, and 1/4 cup of water. Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thoroughly combined. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

Slice the rested steaks crosswise. Serve the sliced steaks with the mashed potatoes and roasted vegetables. Top the steak and potatoes with the pan sauce. Enjoy!