Pan-Seared Sirloin Steak & Rosemary Potatoes

🥘 Ingredients

• Parmesan cheese block
  2 unit
• balsamic vinegar
  3.333 tbsp
• beef stock concentrate
  2 unit
• black pepper
• butter
  8 tbsp
• cooking oil
  4 tsp
• cream cheese
  4 tsp
• creamed
• crème fraîche
  4 tbl
• fig jam
  2 oz
• fingerling potatoes
  24 oz
• fry seasoning
  2 tbsp
• garlic powder
  2 tsp
• olive
• rosemary
  ½ oz
• salt
• shallot
  2 unit
• sirloin steak
  24 oz
• spinach
  10 oz
• water
  2 tbsp

🍳 Cookware

• baking sheet
• medium pot

1. 

   1

   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 onto a small plate; set aside for Step 4.

   Parmesan cheese block: 2 unit
2. 

   2

   Toss fingerling potatoes on a baking sheet with a large drizzle of cooking oil , chopped rosemary , half of fry seasoning (you'll use the rest in the next step), salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 20-25 minutes .

   fingerling potatoes: 24 oz, cooking oil: 4 tsp, rosemary: ½ oz, fry seasoning: 2 tbsp, salt, black pepper
3. 

   3

   Meanwhile, pat sirloin steak 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.

   sirloin steak: 24 oz
4. 

   4

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

   butter: 4 tbsp, shallot: 2 unit, spinach: 10 oz, garlic powder: 2 tsp, crème fraîche: 4 tbl, cream cheese: 4 tsp, water: 2 tbsp
5. 

   5

   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 , fig jam , and beef stock concentrate , 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 remainder and season to taste.

   balsamic vinegar: 3.333 tbsp, fig jam: 2 oz, beef stock concentrate: 2 unit, olive, butter: 4 tbsp
6. 

   6

   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.

   creamed