Categories: Meals
Ingredients
- 24 ounce Sirloin Steak
- 1/4 ounce Rosemary
- 18 ounce Parsnip
- 10 ounce Spinach
- 4 tablespoon Sour Cream
- 4 clove Garlic
- 4 teaspoon Vegetable Oil*
- 4 tablespoon Butter
- Salt
- Pepper
Directions
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Wash and dry all produce. Preheat oven to 425 degrees. Peel parsnips, then cut into 3-inch-long pieces. Halve each piece lengthwise, then cut into thin wedges. Strip rosemary leaves from stems. Discard stems and chop leaves. Thinly slice garlic crosswise.
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On a baking sheet, toss parsnips, a drizzle of oil, half the rosemary, and a pinch of salt and pepper. Roast in oven until lightly browned, 20-25 minutes, tossing halfway through.
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Heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook until it almost reaches desired doneness, 3-6 minutes per side.
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Reduce heat to low and add 2 TBSP butter, remaining rosemary, and half the garlic to pan. Tilt pan toward you to collect melted butter. Using a spoon, continuously spoon butter, garlic, and rosemary over steak until it reaches desired doneness, 1-2 minutes. Remove steak from pan and let rest 5 minutes. TIP: Loosely cover steak with aluminum foil to keep warm.
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Increase heat under same pan to medium. Add remaining garlic and cook until fragrant, 30 seconds. Add spinach and toss until wilted, 3-4 minutes. (TIP: Add a splash of water if you’re having trouble getting spinach to wilt.) Remove pan from heat and let cool 1 minute. Stir in sour cream. Season with salt and pepper.
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Slice steak against the grain. Divide parsnips, steak, and spinach between plates and serve.