Prick 12 oz. red potatoes all over with a fork. Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until potatoes are fork tender, 4-6 minutes. Carefully remove bowl from microwave and drain any excess water.

Pat 10 oz. steak strips dry. Coarsely chop, then separate pieces. Place a large non-stick pan over medium-high heat. Add 2 brioche buns to hot, dry pan. Toast until slightly browned, 1-2 minutes. Transfer buns to a plate. Keep pan over medium-high heat; no need to wipe clean. Add 1 tsp. olive oil, steak strips, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145°F, 4-6 minutes. Stir in 2/3 of the .88 oz. balsamic vinegar (reserve remaining for sauce) until combined, 30-60 seconds. Evenly top steak strips with 1 oz. shredded Swiss cheese and cover until melted, 2-3 minutes. Remove from burner. Rest, 3 minutes. While buns toast and steak strips cook, continue recipe.

Transfer potatoes to a clean, flat work surface. Potatoes will be hot! Use caution. Using the flat side of an object, press down gently to smash each potato until 1/2" thick. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes to hot pan and cook until browned, 2-3 minutes per side. Work in batches and replenish oil, if necessary. Remove from burner. Stir in 1/4 tsp. salt and 1/4 tsp. pepper until combined. While potatoes cook, continue recipe.

In a mixing bowl, combine .95 oz. ketchup, a pinch of pepper, 1 Tbsp. fig spread, and remaining .88 oz. balsamic vinegar. Set aside. Mince 6 chive sprigs. Plate dish as pictured on front of card, topping bottom bun with Dijon mustard (to taste), steak strips, 1 oz. caramelized onion jam, then top bun. Garnish potatoes with sauce and chives. Bon appétit!