Rosemary-Basted Steak with Roasted Parsnip Wedges and Garlicky Creamed Spinach
Rosemary-Basted Steak with Roasted Parsnip Wedges and Garlicky Creamed Spinach
Juicy steak is basted with fragrant rosemary, then served with sweet roasted parsnip wedges and rich garlicky creamed spinach for a hearty, elegant dinner.
Ingredients
For 2 servings
- 2 clove Garlic
- 12 ounce Parsnip
- ¼ ounce Rosemary
- 12 ounce Sirloin Steak
- 1 ounce Sour Cream
- 8 ounce Spinach
Additional Ingredients
- 2 tablespoon Butter
- 1 tablespoon Olive Oil
PDF
DifficultyEasy
Total Time30m
Calories648
Protein40g
Carbs37g
Fat38g
Tags:
Gluten-freeProtein SmartFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, replace the sour cream with an unsweetened plant-based alternative that still adds tang. If you prefer a vegetarian plate, swap the steak for hearty mushrooms or a plant-based steak, keeping the rosemary and garlicky greens for flavor.
What to serve with it
A crisp green salad or simple cucumber-tomato salad would balance the rich steak and creamy spinach. If you want a heartier plate, add a light grain or extra roasted vegetables to stretch the meal.
