Butter-Basted Sirloin Steak

🥘 Ingredients

• butter
  4 tbsp
• garlic
  4 clove
• parsnip
  18 oz
• pepper
• rosemary
  ¼ ounce
• salt
• sirloin steak
  24 oz
• sour cream
  4 tbsp
• spinach
  10 oz
• vegetable oil
  4 tsp

🍳 Cookware

• baking sheet
• large pan
• aluminum foil

1. 

   1

   Wash and dry all produce. Preheat oven to 425 degrees. Peel parsnip , 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.

   parsnip: 18 oz, rosemary: ¼ ounce, garlic: 4 clove
2. 

   2

   On a baking sheet , toss the parsnips, a drizzle of vegetable oil , half the rosemary, and a pinch of salt and pepper . Roast in oven until lightly browned, ⏱️ 25 minutes , tossing halfway through.

   vegetable oil: 4 tsp, salt, pepper
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Season sirloin steak all over with salt and pepper. Add to pan and cook until it almost reaches desired doneness, ⏱️ 6 minutes per side.

   sirloin steak: 24 oz
4. 

   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, ⏱️ 2 minutes . Remove steak from pan and let rest ⏱️ 5 minutes . TIP: Loosely cover steak with aluminum foil to keep warm.

   butter: 4 tbsp
5. 

   5

   Increase heat under same pan to medium. Add remaining garlic and cook until fragrant, ⏱️ 30 seconds . Add spinach and toss until wilted, ⏱️ 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.

   spinach: 10 oz, sour cream: 4 tbsp
6. 

   6

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