Wash and dry the fresh produce. Cut off and discard any stem ends from the green beans. In a bowl, whisk together the cornbread mix, egg(s), buttermilk, and 2 teaspoons of water (or 4 teaspoons for 4 servings); season with salt and pepper. In a separate bowl, combine the vinegar, fig spread, and 2 tablespoons of water (or 4 tablespoons for 4 servings).

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the green beans. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring frequently, 30 seconds to 1 minute, or until the green beans are softened and the water has cooked off. Carefully add the worcestershire sauce; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the green beans are coated. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, scoop or pour the cornbread batter into the pan to make 4 equal-sized pancakes (or 8 pancakes for 4 servings) (about 2 tablespoons each), keeping them separate. Cook 1 to 3 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a plate. Cover with foil to keep warm.

Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same 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 and let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.

*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. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the corn cakes and cooked green beans. Top the steaks with the finished sauce. Enjoy!