Cajun-Spiced Steaks & Biscuits with Broccoli & Maple Butter

Cajun-Spiced Steaks & Biscuits

with Broccoli & Maple Butter

35 MIN
2 Servings
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From the Test Kitchen

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. It’s all complete with a simple, hearty side of broccoli garnished with crunchy roasted almonds.
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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Cajun-Spiced Steaks & Biscuits with Broccoli & Maple Butter
Title
  • 2 Steaks
  • 2 Scallions
  • ½ lb Broccoli
  • ½ cup Biscuit Mix
  • 2 Tbsps Butter
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 2 Tbsps Sliced Roasted Almonds
  • 1½ Tbsps Maple Syrup
  • 2 Tbsps Fromage Blanc
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Slice Steak
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 1 scallion (you will have extra). 

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

In a large bowl, combine the biscuit mix, fromage blanc, sliced scallion, 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 the biscuit dough into 2 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 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 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 register 145°F for medium-rare.

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 broccoli. Top the steaks with up to half the maple butter (you will have extra). Garnish the broccoli with the almonds. Enjoy!

Tips from Home Chefs

Cajun-Spiced Steaks & Biscuits

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 1 scallion (you will have extra). 

2 Make the dough & form the biscuits:

In a large bowl, combine the biscuit mix, fromage blanc, sliced scallion, 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 the biscuit dough into 2 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 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 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 register 145°F for medium-rare.

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 broccoli. Top the steaks with up to half the maple butter (you will have extra). Garnish the broccoli with the almonds. Enjoy!

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