Season the sirloin steak generously with salt and black pepper.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sirloin and sear for 4-5 minutes on each side until a golden crust forms. Remove the steak from the skillet and set aside.

In the same skillet, add the halved shallots and sauté for 2-3 minutes until they begin to soften.

Stir in the fresh cranberries, balsamic vinegar, brown sugar, and thyme leaves. Cook for another 2-3 minutes until the cranberries start to burst.

Return the sirloin to the skillet and add the beef broth. Bring the mixture to a simmer, cover, and reduce the heat to low. Braise for 1-1.5 hours or until the steak is tender and flavorful.

While the steak is braising, place the chopped parsnips in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and set aside.

In the same pot, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the cooked parsnips and mash them together with the garlic. Slowly incorporate the heavy cream, stirring until you achieve a velvety consistency. Season with salt and pepper to taste.

Once the sirloin is tender, remove it from the skillet and let it rest for a few minutes. Slice the steak against the grain. Plate the sliced sirloin, spoon the spiced cranberry-balsamic glaze over the top, and serve with a generous portion of velvety parsnip-garlic gravy.