For the Parsnip Purée:
In a medium pot, over medium heat, add your sliced parsnips, heavy cream, thyme and smashed garlic. Simmer on low heat until completely soft, about 20 minutes. Remove the thyme and transfer to a blender. Season with nutritional yeast and salt. Blend until silky smooth. Add more cream if necessary. Keep warm.
For the Steak:
Season steak generously with salt on both sides. Then, in a frying pan over high heat, heat oil. Next, add your steak and cook for 2 minutes. Then flip and cook for another minute and add butter, garlic, thyme and rosemary. Baste until your desired doneness. For medium-rare, pull your steak at around 125f. Let rest for 5-10 minutes.
For the Chard:
In a large pan, over medium heat, add olive oil and once hot add your chard. Add a lid and cook until softened 2-3 minutes. Remove your lid and transfer the chard to a bowl. Season with a drizzle of balsamic, drizzle of olive oil and a small pinch of salt. Toss until evenly coated.
To Plate:
Add a spoonful of parsnip puree. Add a few slices of your steak and some chard. Enjoy!
