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

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

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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Sirloin Steak

¼ ounce


12 ounce


8 ounce


2 clove


1 ounce

Sour Cream


Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2711.232 kJ
Calories648 kcal
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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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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.


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