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Seared Steaks & Hot Honey Biscuits
with Glazed Shallot & Roasted Broccoli
35 MIN
2
Servings
From the Test Kitchen
This wholesome dish pairs rich steaks and a savory shallot topping with warm, homemade biscuits—drizzled with an irresistible combo of honey and red pepper flakes for delightfully spicy-sweet flavor. It’s all complete with a simple side of tender broccoli finished with pickled peppers and crispy onions.
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NutritionPER SERVING
-
Calories620 Cals (est.)
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fresh
ingredients
Title
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2 Steaks
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½ cup Biscuit Mix
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½ lb Broccoli
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1 Shallot
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2 Tbsps Vegetarian Worcestershire Sauce
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2 Tbsps Fromage Blanc
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1 Tbsp Honey
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⅓ cup Crispy Onions
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½ oz Sweet Piquante Peppers
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut into small florets. Peel and thinly slice the shallot. Roughly chop the peppers.
2
Make the dough & form the biscuits:
In a bowl, combine the biscuit mix, fromage blanc, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix). Lightly oil one side of a sheet pan. Scoop 2 equal-sized dollops of the biscuit dough onto the oiled side of the sheet pan.
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 with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, 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 and let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
5
Cook & glaze the shallot:
While the steaks rest, to the pan of reserved fond, add the sliced shallot (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Add the worcestershire sauce (carefully, as the liquid may splatter) and stir to coat, scraping up any fond. Taste, then season with salt and pepper if desired.
6
Finish & serve your dish:
In a bowl, whisk together the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the biscuits to be. 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 glazed shallot. Top the biscuits with the hot honey. Top the broccoli with the crispy onions and chopped peppers. Enjoy!
1
Prepare the ingredients:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem, then cut into small florets. Peel and thinly slice the shallot. Roughly chop the peppers.
2
Make the dough & form the biscuits:
In a bowl, combine the biscuit mix, fromage blanc, and 2 tablespoons of water. Gently stir until just combined (be careful not to overmix). Lightly oil one side of a sheet pan. Scoop 2 equal-sized dollops of the biscuit dough onto the oiled side of the sheet pan.
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 with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 5 minutes per side for medium-rare, 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 and let rest at least 5 minutes.
* An instant-read thermometer should register 145°F.
5
Cook & glaze the shallot:
While the steaks rest, to the pan of reserved fond, add the sliced shallot (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat. Add the worcestershire sauce (carefully, as the liquid may splatter) and stir to coat, scraping up any fond. Taste, then season with salt and pepper if desired.
6
Finish & serve your dish:
In a bowl, whisk together the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the biscuits to be. 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 glazed shallot. Top the biscuits with the hot honey. Top the broccoli with the crispy onions and chopped peppers. Enjoy!
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