Rosemary and Butter-Basted Steak

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.