Feeling fancy tonight? We make it easy to cook like a five star chef with the building blocks of a delicious dinner; a crusty, umami-rich Parmesan and panko crust crowns perfectly seared sirloin steak. It's then nestled in a bed of creamy potatoes, charred snap peas, and savory balsamic onions. You pulled out all the stops, so enjoy every last bite.
Preheat oven to 375 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Quarter potatoes. Peel and halve onion. Slice onion into thin strips (julienne). Remove any strings from snap peas. Stem and mince parsley.
Arrange potatoes and half of the thyme sprigs in single layer on prepared baking sheet. Drizzle with olive oil and season with a pinch of salt and pepper. Roast in oven for 20 minutes or until fork tender. Remove thyme sprigs and transfer potatoes to a plate.
Melt butter in microwave or in a small pan. Combine in mixing bowl with panko breadcrumbs, Parmesan, and a pinch of salt and pepper. Mix well and set aside.
Rinse sirloin steaks, pat dry, and season with a pinch of salt and pepper. Heat 2 tsp. olive oil in an oven-safe pan over high heat and sear on the first side for 2-3 minutes. Flip and sear second side for 2 more minutes. Flip back onto first side and top with Parmesan-panko mixture. Transfer pan to oven and continue cooking for 4-5 more minutes until crust is golden brown and a minimum internal temperature of 145 degrees is reached. Remove steaks to plate and rest.
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Add onions and remaining thyme sprigs and stir frequently for 5 minutes. Add balsamic vinegar and pinch of salt and pepper and cook 4 minutes. The natural sugars in balsamic will sweeten onions. Transfer to plate, discarding thyme sprigs. Wipe pan clean and add 1 tsp. olive oil and snap peas. Cook, undisturbed, for 1 minute to char, then stir until fork tender, 3-4 minutes. Season with a pinch of salt and pepper.
Arrange a serving of potatoes on plate with onions and snap peas next to them. Lean steak against vegetables and garnish plate with minced parsley.