Butter-Basted Sirloin Steak

Name: Butter-Basted Sirloin Steak with Parsnip Wedges and Creamed Spinach
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Sirloin Steak; ¼ ounce Rosemary; 12 ounce Parsnip; 5 ounce Spinach; 2 tablespoon Sour Cream; 2 clove Garlic; 2 teaspoon Vegetable Oil; 2 tablespoon Butter; unit Salt; unit Pepper

with Parsnip Wedges and Creamed Spinach

Recipe Development TeamPublished on January 20, 2017

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A juicy, seared steak is a sure route to maximal flavor with minimal effort. But when chefs want to really raise the steaks, they add a not-so-secret ingredient: butter. It not only delivers rich flavor, but also helps the meat achieve a beautiful, brown crust. To that end, you’ll be basting sirloin in butter, garlic, and herbs in this recipe. The sides are no slouch, either: parsnip wedges roasted until they’re sweet, plus tender spinach decked out with sour cream.

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Sirloin Steak

¼ ounce

Rosemary

12 ounce

Parsnip

5 ounce

Spinach

2 tablespoon

Sour Cream

(Contains: Milk)

2 clove

Garlic

Not included in your delivery

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains: Milk)

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2176 kJ

Calories520 kcal

Fat23 g

Saturated Fat11 g

Carbohydrate40 g

Sugar9 g

Dietary Fiber10 g

Protein43 g

Cholesterol135 mg

Sodium190 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.

Utensils

•Peeler

•Baking Sheet

•Large Pan

•Aluminum Foil

Instructions

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.

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.

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.

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.

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.