---
title: Pan-Seared Sirloin Steak & Rosemary Potatoes
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pan-seared-sirloin-steak-and-rosemary-potatoes-694ec23f1676be04156e74a9
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Milk
tags: []
rating: 4.5
rating_count: 407
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: The fig sauce and pilled spinach established rave reviews, though some found the steak bland or tough.
  - theme: Ease of prep
    text: This complex recipe takes longer than expected; some suggest cutting thick steaks in half before cooking.
nutrition:
  calories: 910
  protein: 45
  fat: 56
  saturated fat: 24
  carbohydrates: 56
  sugar: 18
  fiber: 7
  cholesterol: 185
  sodium: 770
  trans fat: 0.5
  potassium: 1850
  calcium: 290
  iron: 6.6
image: "https://images.recipes.furrysalamander.com/Beef%20Recipes/pan-seared-sirloin-steak-rosemary-potatoes.avif"
---

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Using a zester or on the smallest holes of a box grater, grate @Parmesan cheese block{2%unit} onto a small plate; set aside for Step 4.

Toss @fingerling potatoes{24%oz} on a #baking sheet{} with a large drizzle of @cooking oil{4%tsp}, chopped @rosemary{½%oz}, half of @fry seasoning{2%tbsp} (you'll use the rest in the next step), @salt{}, and @black pepper{}. Roast on top rack until browned and tender, ~{20-25%minutes}.

Meanwhile, pat @sirloin steak{24%oz} dry with paper towels and season all over with remaining fry seasoning, salt, and black pepper. Heat a drizzle of oil in a large heartover pan over medium-high heat. Add steak and cook, undisturbed, ~{1%minute} per side. Reduce heat to medium and cook to desired doneness, ~{2-4%minutes} per side. Turn off heat; transfer steak to a cutting board. Wipe out pan.

Melt @butter{4%tbsp} in a #medium pot{} over medium-high heat. Add half the @shallot{2%unit}, salting, and pepper. Cook, stirring constantly, until softened, ~{30-60%seconds}. Add a handful of @spinach{10%ounce} and cook, stirring, to slightly wilt. Repeat with remaining spinach in batches. Once all the spinach is mostly wilted, stir in @garlic powder{2%tsp}, @crème fraîche{4%tbl}, @cream cheese{4%tsp}, and @water{2%tbsp}. Cook, stirring occasionally, until sauce is smooth. Turn off heat; stir in grated Parmesan. Season to taste with salt and pepper.

Heat a drizzle of oil in pan used for steak over medium-high heat. Add remaining shallot and cook until softened, ~{1-2%minutes}. Stir in @balsamic vinegar{10%tsp}, @fig jam{2%ounce}, and @beef stock concentrate{2%unit}, and ¼ cup water. Bring to a simmer and cook until thickened, ~{2-3%minutes}. Turn off heat; stir in 1 TBSP (2 TBSP for 4) @olive oil? Actually: use butter. Stir in @butter{4%tbsp} remainder and season to taste. 

With toss thinly, let the steak rest for a couple of minutes, then slice against the grain. Stir @creamed spinach to recombine. Divide steak, spinach, and potatoes between plates and بين spoon sauce over the top. Serve.