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Cajun-Spiced Steaks & Biscuits

with Roasted Broccoli & Maple Butter

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 740 calories

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.

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fresh
ingredients
Cajun-Spiced Steaks & Biscuits with Roasted Broccoli & Maple Butter
Title
  • 2 Steaks
  • 2 Scallions
  • ½ lb Broccoli
  • 2 Tbsps Butter
  • 3 Tbsps Roasted Almonds
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 2 Tbsps Spicy Maple Syrup
  • ½ cup Biscuit Mix
  • 2 Tbsps Fromage Blanc
step-by-step
instructions
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 half the scallions (you will have extra). Roughly chop the almonds

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

In a large bowl, combine the biscuit mix, fromage blanc, sliced scallions, a pinch of the spice blend, and 1 tablespoon of water. Gently stir until just combined (be careful not to overmix). Lightly oil one side of a sheet pan. Scoop out 2 equal-sized dollops of the biscuit dough and 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 and 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:

While the biscuits and broccoli bake, 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 medium pan (nonstick, if you have one), 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 cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes. 

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, stirring vigorously 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 broccoli. Top the steaks with the maple butter. Garnish the broccoli with the chopped almonds. 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 half the scallions (you will have extra). Roughly chop the almonds

2 Make the dough & form the biscuits:

In a large bowl, combine the biscuit mix, fromage blanc, sliced scallions, a pinch of the spice blend, and 1 tablespoon of water. Gently stir until just combined (be careful not to overmix). Lightly oil one side of a sheet pan. Scoop out 2 equal-sized dollops of the biscuit dough and 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 and 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:

While the biscuits and broccoli bake, 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 medium pan (nonstick, if you have one), 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 cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes. 

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, stirring vigorously 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 broccoli. Top the steaks with the maple butter. Garnish the broccoli with the chopped almonds. Enjoy!