Cajun-Spiced Steaks & Biscuits with Broccoli & Maple Butter

Cajun-Spiced Steaks & Biscuits

with Broccoli & Maple Butter

Group Created with Sketch. 30 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 660 Cals/serving
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This comforting dish pairs warm homemade biscuits with rich seared steaks—coated in a blend of bold Cajun-style spices, then topped with a dollop of sweet, creamy maple butter. A simple side of broccoli (baked alongside the biscuits) is garnished with piquant, pickled goathorn peppers for a zesty finish.
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Cajun-Spiced Steaks & Biscuits with Broccoli & Maple Butter
Title
  • 4 Steaks
  • 2 Scallions Or 1 Bunch Chives
  • 1 lb Broccoli
  • 1 cup Biscuit Mix
  • 4 Tbsps Butter
  • 1½ Tbsps Maple Syrup
  • 2 Tbsps Fromage Blanc
  • ¼ cup Sour Cream
  • 2 oz Pickled Goathorn Peppers
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions. Roughly chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Make the dough & form the biscuits:
2 Make the dough & form the biscuits:

In a large bowl, combine the biscuit mix, sour cream, fromage blanc, sliced scallions, a pinch of the spice blend, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix). Lightly oil one side of a sheet pan. Scoop the biscuit dough into 4 equal-sized rounds; place on the oiled side of the sheet pan. 

Bake the biscuits & broccoli:
3 Bake the biscuits & broccoli:

Place the broccoli florets on the other side of the sheet pan of biscuits. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 14 to 16 minutes, or until the biscuits are set and cooked through and the broccoli is tender when pierced with a fork. Remove from the oven and let the biscuits stand at least 2 minutes. 

Cook the steaks:
4 Cook the steaks:

Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register145°F.

Make the maple butter & serve your dish:
5 Make the maple butter & serve your dish:

While the steaks rest, place the softened butter in a bowl. Gradually add the maple syrup and vigorously stir to combine. Season with salt and pepper. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the baked biscuits and baked broccoli. Top the steaks with the maple butter. Garnish the broccoli with as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions. Roughly chop the peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling.

2 Make the dough & form the biscuits:

In a large bowl, combine the biscuit mix, sour cream, fromage blanc, sliced scallions, a pinch of the spice blend, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix). Lightly oil one side of a sheet pan. Scoop the biscuit dough into 4 equal-sized rounds; place on the oiled side of the sheet pan. 

Make the dough & form the biscuits:
Bake the biscuits & broccoli:
3 Bake the biscuits & broccoli:

Place the broccoli florets on the other side of the sheet pan of biscuits. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 14 to 16 minutes, or until the biscuits are set and cooked through and the broccoli is tender when pierced with a fork. Remove from the oven and let the biscuits stand at least 2 minutes. 

4 Cook the steaks:

Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*An instant-read thermometer should register145°F.

Cook the steaks:
Make the maple butter & serve your dish:
5 Make the maple butter & serve your dish:

While the steaks rest, place the softened butter in a bowl. Gradually add the maple syrup and vigorously stir to combine. Season with salt and pepper. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the baked biscuits and baked broccoli. Top the steaks with the maple butter. Garnish the broccoli with as much of the chopped peppers as you’d like, depending on how spicy you’d like the dish to be. Enjoy!