Butter-Basted Sirloin Steak

🥘 Ingredients

• butter
  2 tbsp
• garlic
  4 cloves
• parsnips
  2 pieces
• pepper
  ½ tsp
• rosemary
  2 sprigs
• salt
  1 tsp
• sirloin steak
  12 oz
• sour cream
  3 tbsp
• spinach
  5 oz
• vegetable oil
  2 tbsp

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   sirloin steak rosemary parsnips spinach sour cream garlic vegetable oil butter salt pepper

   sirloin steak: 12 oz, rosemary: 2 sprigs, parsnips: 2 pieces, spinach: 5 oz, sour cream: 3 tbsp, garlic: 4 cloves, vegetable oil: 2 tbsp, butter: 2 tbsp, salt: 1 tsp, pepper: ½ tsp
2. 

   2

   Wash and dry all produce. Preheat oven to 425 degrees. Peel and cut parsnips into thin wedges. Strip and finely chop rosemary. Thinly slice garlic crosswise.
3. 

   3

   On a baking sheet , toss parsnips, a drizzle of vegetable oil, half the rosemary, and a pinch of salt and pepper. Roast in oven until lightly browned ⏱️ 20 minutes , tossing halfway through.
4. 

   4

   Heat remaining 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 minutes per side.
5. 

   5

   Reduce heat to low and add 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 minute . Remove steak from pan and let rest ⏱️ 5 minutes .
6. 

   6

   Increase heat under same pan to medium. Add remaining garlic and cook until fragrant ⏱️ 30 seconds . Add spinach and toss until wilted ⏱️ 3 minutes .
7. 7

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