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Rosemary-Basted Steak with Roasted Parsnip Wedges and Garlicky Creamed Spinach
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Rosemary-Basted Steak with Roasted Parsnip Wedges and Garlicky Creamed Spinach

Rosemary-Basted Steak with Roasted Parsnip Wedges and Garlicky Creamed Spinach

Get ready to learn a trick that steakhouses don’t want you to know about—butter-basting! Finishing steak with herb and garlic-infused butter is how they take meat to the next level. Healthier versions of creamed spinach and pomme frites completes this 5-star restaurant quality dinner.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes


serving amount

12 ounce

Sirloin Steak

¼ ounce


12 ounce


8 ounce


2 clove


1 ounce

Sour Cream

(Contains Milk)

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories648 kcal
Energy (kJ)2711 kJ
Fat38 g
Saturated Fat15 g
Carbohydrate37 g
Sugar9 g
Dietary Fiber11 g
Protein40 g
Sodium219 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan


Roast the parsnips

Preheat the oven to 400 degrees. Peel and cut the parsnips into 3-inch wedges (similar to steak fries). Strip the rosemary off the sprig and roughly chop the leaves. Thinly slice the garlic. Toss the parsnips on a baking sheet with a drizzle of oil, half the rosemary, and a pinch of salt and pepper. Place in the oven to roast for 20-25 minutes, turning once during cooking, until golden brown.

Sear the steak

Cook the steak: Heat a drizzle of oil in a large pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook for 3-6 minutes per side, until almost cooked to desired doneness. Reduce the heat to low and add 2 Tablespoons butter, the remaining rosemary, and half the garlic to the pan. Tilt the pan towards you to collect the melted butter. Using a spoon, continuously spoon the melted butter, garlic, and rosemary over the steak for 1-2 minutes, until cooked to desired doneness. Set the steak aside to rest for 5 minutes.

Cook the spinach

Cook the creamed spinach: Heat another drizzle of oil in the same pan over medium heat. Add the remaining garlic and cook for 30 seconds, until fragrant. Add the spinach and a splash of water to the pan and cook, tossing, until wilted, for 3-4 minutes. Remove the spinach from the pan and let cool for 1 minute, then stir in the sour cream. Season with salt and pepper.

Slice the steak

Slice the steak against the grain and serve alongside the roasted parsnips and creamed spinach. Enjoy!

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