Customize It
Flank Steaks & Cheesy Homemade Biscuits
with Roasted Broccoli
with Flank Steak
Juicy steaks are topped in an umami soy pan sauce and served alongside flaky, cheesy biscuits, which bake in the oven until perfectly golden brown. A simple side of roasted broccoli rounds out the meal.
Details
Juicy steaks are topped in an umami soy pan sauce and served alongside flaky, cheesy biscuits, which bake in the oven until perfectly golden brown. A simple side of roasted broccoli rounds out the meal.
Nutrition per serving
Air Fryer Instructions
30g Of Protein
Ingredients
2 each
Flank Steak
8 oz
Broccoli
½ cup
Biscuit Mix
¼ cup
Sour Cream
2 tbsp
Soy Glaze
2 tbsp
Vegetarian Worcestershire Sauce
2 oz
Shredded Monterey Jack Cheese
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & start the sauce
Preheat the oven to 425°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, combine the soy glaze, worcestershire sauce, and 1/4 cup of water (or 1/2 cup for 4 servings). Season with salt and pepper if desired.
step 2
Roast the broccoli
Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil. Season with salt and pepper if desired; toss to coat. Arrange in an even layer. Roast 14 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Air Fryer: Cook the broccoli at 375°F for 7 to 9 minutes.
step 3
Make the biscuits
Meanwhile, in a bowl, combine the biscuit mix, sour cream, half the monterey jack, and 1 tablespoon of water (or 2 tablespoons for 4 servings). Gently stir until just combined (be careful not to overmix). Lightly oil a separate sheet pan. Scoop the biscuit dough into 2 equal-sized dollops (or 4 dollops for 4 servings); place on the sheet pan. Evenly top with the remaining monterey jack. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven.
step 4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
step 5
Finish the sauce & serve your dish
While the steaks rest, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly reduced in volume. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Season with pepper. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the biscuits and roasted broccoli. Top the steaks with the finished sauce. Enjoy!
Instructions
step 1
Prepare the ingredients & start the sauce
Preheat the oven to 425°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, combine the soy glaze, worcestershire sauce, and 1/4 cup of water (or 1/2 cup for 4 servings). Season with salt and pepper if desired.
step 2
Roast the broccoli
Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil. Season with salt and pepper if desired; toss to coat. Arrange in an even layer. Roast 14 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Air Fryer: Cook the broccoli at 375°F for 7 to 9 minutes.
step 3
Make the biscuits
Meanwhile, in a bowl, combine the biscuit mix, sour cream, half the monterey jack, and 1 tablespoon of water (or 2 tablespoons for 4 servings). Gently stir until just combined (be careful not to overmix). Lightly oil a separate sheet pan. Scoop the biscuit dough into 2 equal-sized dollops (or 4 dollops for 4 servings); place on the sheet pan. Evenly top with the remaining monterey jack. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven.
step 4
Cook the steaks
Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
step 5
Finish the sauce & serve your dish
While the steaks rest, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly reduced in volume. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Season with pepper. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the biscuits and roasted broccoli. Top the steaks with the finished sauce. Enjoy!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu