Pan-Seared Rosemary-Garlic Sirloin
Potato Wedges and Creamed Spinach with Tomatoes
Ingredients
- 3 Tbsp olive oil
- 1 Tbsp Worcestershire sauce
- 1 Tbsp minced garlic
- 1 Tbsp dried rosemary (or use 2 Tbsp fresh)
- ½ tsp salt
- 1 tsp pepper
- 2 lb boneless top sirloin steak, trimmed
Instructions
- Combine oil, Worcestershire, garlic, rosemary, salt and pepper in a small bowl; rub all over steak.
- Heat a grill pan or cast-iron skillet over medium-high heat.
- Cook steak 5 to 6 minutes per side or to desired doneness.
- Let rest 10 minutes before slicing.
Side Dish Ingredients
- 1 (20-oz) pkg refrigerated red potato wedges
- 2 Tbsp olive oil
- ½ tsp minced garlic
- 3 (10-oz) pkg baby spinach
- 2 Roma tomatoes, chopped
- 1 Tbsp fresh lemon juice
- 4 oz cream cheese, cut into small pieces
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F.
- Place potato wedges on a greased rimmed baking sheet; bake 15 to 20 minutes or until browned and tender.
- Meanwhile, heat oil in a large nonstick skillet over medium heat; add garlic.
- Sauté 30 seconds.
- Gradually add spinach, 1 bag at a time, and then cook 5 minutes or until wilted; stir in tomatoes.
- Add lemon juice, cream cheese, salt and pepper.
- Stir until creamy and blended.
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