Seared Steaks & Roasted Asparagus with Cheesy Spinach Spoonbread
Family Friendly

Seared Steaks & Roasted Asparagus

with Cheesy Spinach Spoonbread

40 MIN
4 Servings
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  • with Bistro Steaks
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    includes one 20-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Ribeye Steak View recipe
  • with Bistro 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.

    Get Cooking
    • Nutrition
    • Calories
      720 Cals (est.)
    Seared Steaks & Roasted Asparagus with Cheesy Spinach Spoonbread
    • 4 Steaks
    • 1 cup Cornbread Mix
    • 5 oz Baby Spinach
    • 1 Yellow Onion
    • 1 Lemon
    • ½ cup Sour Cream
    • ¾ lb Asparagus
    • 2 oz White Cheddar Cheese
    • ¼ cup Mayonnaise
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 1 Tbsp Hot Sauce
    • 2 tsps Honey

    Tips from Home Chefs

    Prepare the ingredients & start the spoonbread
    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, then 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.

    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. 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 steaks

    Meanwhile, pat the steaks dry with paper towels; season on all 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 steaks. Cook, turning occasionally, 8 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 (kneading the packet before opening), hot sauce, and a pinch of the remaining spice blend (you will have extra). 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 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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