Seared Steaks & Roasted Carrots

with Cheesy Spinach Spoonbread

40 MIN

+$1.99/serving 4 Servings

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with Flank 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

740 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flank Steaks
¾ lb Carrots
3 oz Baby Spinach
1 Yellow Onion
1 oz Pickled Peppadew Peppers
1 cup Cornbread Mix
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)
2 tsps Honey
1 Tbsp Hot Sauce

step-by-step

instructions

Cook Along

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.

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 both 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 4 to 6 minutes per side 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.

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. 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!

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