Seared Steaks & Roasted Asparagus with Cheesy Spinach Spoonbread
Carb Conscious

Seared Steaks & Roasted Asparagus

with Cheesy Spinach Spoonbread

40 MIN
4 Servings
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Available Options

  • with Top Sirloin Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Top Sirloin Steaks
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
    • with Top Sirloin Steaks

    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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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Seared Steaks & Roasted Asparagus with Cheesy Spinach Spoonbread
    Title
    • 4 Steaks
    • 1 cup Cornbread Mix
    • ¾ lb Asparagus
    • 3 oz Baby Spinach
    • 1 Yellow Onion
    • 1 Lemon
    • 2 oz White Cheddar Cheese
    • ½ cup Sour Cream
    • ¼ cup Mayonnaise
    • 1 Tbsp Hot Sauce
    • 2 tsps Honey
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

    Seared Steaks & Roasted Asparagus

    Prepare the ingredients & start the spoonbread
    1 Prepare the ingredients & start the spoonbread

    Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Grate the cheddar 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

    Lightly grease an 11-inch by 6-inch (or 8-inch square) baking dish. 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 the baking dish and spread into an even layer. Top with the grated cheddar. 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.

    Assemble & bake the spoonbread
    Prepare & roast the asparagus
    3 Prepare & roast the asparagus

    Meanwhile, snap off and discard the tough, woody stem ends of the asparagus. Place on 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 steaks

    Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and all but a pinch of the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* 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.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Cook the steaks
    Finish & serve your dish
    5 Finish & serve your dish

    Meanwhile, to make the sauce, in a bowl, whisk together the mayonnaise, honey, remaining spice blend, 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 toss to coat. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished asparagus and baked spoonbread. Top the steaks with the sauce. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!

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