Butter-Basted Sirloin with Parsnip Wedges & Creamed Spinach

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, baste sirloin in butter, garlic, & herb. The sides are no slouch, either: parsnip wedges roasted until they’re sweet, plus tender spinach decked out with sour cream.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

On baking sheet, toss parsnips, a drizzle of oil, half of rosemary, & a pinch of salt/pepper. Roast (20-25 min.) until lightly browned, tossing halfway through.

Step 2

Heat drizzle of oil in lg. pan over med.-high. Add seasoned steak to pan & cook (3-6 min. per side) until it almost reaches desired doneness.

Step 3

Reduce heat to low; add 2T butter, remaining rosemary, & half of garlic to pan. Tilt pan, collect melted butter, & using a spoon, continuously spoon butter, garlic, & rosemary over steak (1-2 min.) until it reaches desired doneness. Remove steak from pan; rest (5 min.) (Loosely cover steak with aluminum foil to keep warm.)

Step 4

Increase heat under pan to med. Add remaining garlic; cook (30 sec.) until fragrant. Add spinach; toss 3-4 min. until wilted. (Add a splash of water if you’re having trouble getting spinach to wilt.) Remove pan from heat; cool (1 min.) Stir in sour cream; season with salt/pepper.

Step 5

Slice steak against grain. Divide parsnips, steak, & spinach between plates; serve.

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