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Butter-Basted Sirloin Steak

Butter-Basted Sirloin Steak

with Parsnip Wedges and Creamed Spinach

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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

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Sirloin Steak

¼ ounce

Rosemary

12 ounce

Parsnip

5 ounce

Spinach

2 tablespoon

Sour Cream

(ContainsMilk)

2 clove

Garlic

Not included in your delivery

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Peeler
Baking Sheet
Large Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Slice steak against the grain. Divide parsnips, steak, and spinach between plates and serve.