Seared Steaks & Roasted Carrots with Cheesy Spinach Spoonbread
Meal Prep

Seared Steaks & Roasted Carrots

with Cheesy Spinach Spoonbread

40 MIN
4 Servings
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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
    780 Cals (est.)
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ingredients
Seared Steaks & Roasted Carrots with Cheesy Spinach Spoonbread
Title
  • 4 Steaks
  • 1 cup Cornbread Mix
  • 5 oz Baby Spinach
  • 1 Yellow Onion
  • ½ cup Sour Cream
  • 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
  • ¾ lb Carrots
  • 1 oz Pickled Peppadew Peppers
  • 4 tsps Honey
Prepare & start the spoonbread
1 Prepare & 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 2 teaspoons 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.

Assemble & bake the spoonbread
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

Prepare & roast the carrots
3 Prepare & roast the carrots

Meanwhile, line a sheet pan with foil. Peel the carrots. Halve lengthwise, then cut crosswise into 1-inch pieces. Place on the 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 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the steaks
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 1 tablespoon 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 and 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. 

Finish & serve your dish
6 Finish & serve your dish

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: 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. Roughly chop the peppers. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted carrots and baked spoonbread. Top the steaks with the sauce. Top the carrots with the chopped peppers. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the steaks, carrots, and spoonbread in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

Tips from Home Chefs

Prepare & start the spoonbread
1 Prepare & 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 2 teaspoons 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 carrots
3 Prepare & roast the carrots

Meanwhile, line a sheet pan with foil. Peel the carrots. Halve lengthwise, then cut crosswise into 1-inch pieces. Place on the 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 16 to 18 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 1 tablespoon 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 and 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
6 Finish & serve your dish

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: 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. Roughly chop the peppers. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted carrots and baked spoonbread. Top the steaks with the sauce. Top the carrots with the chopped peppers. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the steaks, carrots, and spoonbread in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

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