Family Friendly

Seared Steaks & Roasted Asparagus

with Cheesy Spinach Spoonbread

40 MIN

+$2.99/serving 4 Servings

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with Ribeye Steak

From the Test Kitchen

To pair with steaks smothered in a creamy spiced sauce, we’re making our take on spoonbread—a Southern cornbread-like dish so-named for its fluffy, spoonable texture—with tender bites of spinach, onion, and melty cheddar.
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Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

1 20-Oz Pasture-Raised Ribeye Steak
1 cup Cornbread Mix
5 oz Baby Spinach
1 Yellow Onion
1 Lemon
½ cup Sour Cream
2 oz White Cheddar Cheese
¾ lb Asparagus
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
¼ cup Mayonnaise
1 Tbsp Hot Sauce
2 tsps Honey

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the spoonbread

Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Grate the cheese on the large side of a box grater. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Transfer to a large bowl. Wipe out the pan.

2 Assemble & bake the spoonbread

To the bowl of cooked onion and spinach, add the cornbread mix, sour cream, and 1/4 cup of water. Mix until just combined. Transfer to an 11-inch by 6-inch (or 8-inch square) baking dish and spread into an even layer. Top with the grated cheese. Place on the upper oven rack and bake 17 to 19 minutes, or until the filling is just set (a toothpick inserted into the center should come out with a few moist crumbs). Remove from the oven and let stand at least 2 minutes before serving.

3 Prepare & roast the asparagus

Meanwhile, snap off and discard the tough, woody stem ends of the asparagus. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Place on the lower oven rack and roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook the steak

Pat the steak dry with paper towels; season on both sides with salt, pepper, and half the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Reduce heat to low. Cover with foil and cook, turning occasionally, 12 to 15 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Finish & serve your dish

Meanwhile, to make the sauce, in a bowl, whisk together the mayonnaise, honey (kneading the packet before opening), a pinch of the remaining spice blend (you will have extra), and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. Quarter and deseed the lemon. Evenly top the roasted asparagus with the juice of 2 lemon wedges; carefully stir to coat. Find the lines of muscle (or grain) on the rested steak; slice crosswise against the grain. Serve the sliced steak with the finished asparagus and baked spoonbread. Top the steak with the sauce. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!