Preheat the oven to 400 degrees. Peel and cut the parsnips into 3-inch wedges (similar to steak fries). Strip the rosemary off the sprig and roughly chop the leaves. Thinly slice the garlic. Toss the parsnips on a baking sheet with a drizzle of oil, half the rosemary, and a pinch of salt and pepper. Place in the oven to roast for 20-25 minutes, turning once during cooking, until golden brown.

Cook the steak: Heat a drizzle of oil in a large pan over medium-high heat. Season the steak on all sides with salt and pepper. Add the steak to the pan and cook for 3-6 minutes per side, until almost cooked to desired doneness. Reduce the heat to low and add 2 Tablespoons butter, the remaining rosemary, and half the garlic to the pan. Tilt the pan towards you to collect the melted butter. Using a spoon, continuously spoon the melted butter, garlic, and rosemary over the steak for 1-2 minutes, until cooked to desired doneness. Set the steak aside to rest for 5 minutes.

Cook the creamed spinach: Heat another drizzle of oil in the same pan over medium heat. Add the remaining garlic and cook for 30 seconds, until fragrant. Add the spinach and a splash of water to the pan and cook, tossing, until wilted, for 3-4 minutes. Remove the spinach from the pan and let cool for 1 minute, then stir in the sour cream. Season with salt and pepper.

Slice the steak against the grain and serve alongside the roasted parsnips and creamed spinach. Enjoy!