Pan-Seared Sirloin Steak with Creamed Parmesan Spinach and Balsamic Fig Sauce

Treat yourself to a steakhouse-worthy meal right in your own kitchen. This recipe features perfectly pan-seared sirloin steak, golden rosemary-roasted fingerling potatoes and a luxuriously creamy Parmesan spinach side. The star of the show is the glossy balsamic fig pan sauce, which adds a delightful sweet and tangy finish to every bite.

With simple ingredients and straightforward steps, you can create an impressive dinner that feels special any night of the week. The combination of savory steak, herby potatoes and rich, creamy spinach is sure to satisfy.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position racks in the top and middle positions. Wash and dry all produce. Halve the fingerling potatoes lengthwise. Strip the rosemary leaves from the stems and finely chop until you have about ½ teaspoon (1 teaspoon for 4 servings). Halve, peel and finely chop the shallot. Using a zester or the small holes of a box grater, grate the Parmesan cheese onto a small plate and set aside.
2. On a baking sheet, toss the halved potatoes with a generous drizzle of oil, the chopped rosemary, half of the fry seasoning, salt and pepper. Roast on the top rack until golden brown and tender, about 20-25 minutes.
3. While the potatoes roast, pat the sirloin steak dry with paper towels and season all over with the remaining fry seasoning, salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the steak and cook undisturbed for 1 minute per side. Reduce the heat to medium and continue cooking to your desired doneness, about 2-4 minutes more per side. For thicker steaks, you may need to cook longer. If your skillet is ovenproof, you can transfer it to the middle oven rack to finish cooking. Once done, transfer the steak to a cutting board and let it rest. Wipe out the skillet.
4. In a medium pot, melt 1 tablespoon of butter (2 tablespoons for 4 servings) over medium-high heat. Add half of the chopped shallot, salt and pepper. Cook, stirring constantly, until softened, about 30-60 seconds. Add a handful of spinach and cook, stirring, until it begins to wilt. Continue adding the remaining spinach in batches, stirring until all is wilted. Stir in the garlic powder, crème fraîche, cream cheese and 2 tablespoons of water (4 tablespoons for 4 servings). Cook, stirring occasionally, until the sauce is smooth and creamy. Remove from heat and stir in the grated Parmesan. Season with salt and pepper to taste.
5. Heat a drizzle of oil in the same skillet used for the steak over medium-high heat. Add the remaining shallot and cook, stirring, until softened, about 1-2 minutes. Stir in ¼ cup of water (⅓ cup for 4 servings), the balsamic vinegar, fig jam and beef stock concentrate. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 2-3 minutes. Remove from heat and stir in 1 tablespoon of butter (2 tablespoons for 4 servings). Season with salt and pepper to taste.
6. Thinly slice the rested steak against the grain. Stir the creamed spinach to recombine. Divide the steak, creamed spinach and roasted potatoes among plates. Spoon the balsamic fig sauce over the steak and serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, strip steak or filet mignon. Adjust cooking time as needed.

What can I use instead of fig jam?

You can substitute fig jam with apricot jam or a tablespoon of honey mixed with a splash of balsamic vinegar.

Can I make this dairy-free?

You can use dairy-free butter, cream cheese and crème fraîche alternatives and omit the Parmesan or use a dairy-free cheese.