Get ready to learn a trick that steakhouses don’t want you to know about—butter-basting! Finishing steak with an herb and garlic-infused butter is how they take meat to the next level.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Top Sirloin Steak
Swiss Chard, chopped
Preheat the oven to 400°F (to roast the parsnip). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Strip the rosemary leaves off the stems and finely chop 2 tsp (double for 4 ppl.) Mince or grate the garlic. On a baking sheet, toss the parsnips with half the rosemary and a drizzle of oil. Bake in the centre of the oven, stirring halfway through baking, until golden-brown and crisp on the outside, 25-30 min.
Meanwhile, pat the steak dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the steak. Pan-fry until golden-brown, 4-5 per min side. Remove the pan from the heat. Add 2 tbsp butter (double for 4 ppl), remaining rosemary and half the garlic to the pan.
Tilt pan toward you to collect the melted butter. Using a spoon, continuously spoon the butter over the steak until cooked to desired doneness, 2-3 min. The residual heat from the pan will continue to cook the steak. (TIP: Cook to a minimal internal temp. of 145°F for medium-rare.**) Transfer the steak and sauce to a medium bowl.
Reduce the heat to medium. Add a drizzle of oil to the same pan, then the remaining garlic, Swiss chard and 2 tbsp water (double for 4 people). Stir until the Swiss chard wilts, 2-3 min. Remove the pan from the heat and stir in the sour cream. Season with salt and pepper.
Thinly slice the steak and divide between plates. Serve alongside the roasted parsnip and creamed chard. Drizzle the butter sauce from the bowl over the steak.