Seared Steaks & Roasted Cauliflower with Cheesy Spinach Spoonbread

Seared Steaks & Roasted Cauliflower

with Cheesy Spinach Spoonbread

40 MIN
+$10.99/serving 4 Servings
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Available Options

  • with Bistro Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with Tenderloin Steaks
    with four 8-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Tenderloin Steaks
    • with Tenderloin 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
      PER SERVING
    • Calories
      1240 Cals (est.)
    fresh
    ingredients
    Seared Steaks & Roasted Cauliflower with Cheesy Spinach Spoonbread
    Title
    • 4 8-Oz Pasture-Raised Tenderloin Steaks
    • 5 oz Baby Spinach
    • 1 Yellow Onion
    • 1 cup Cornbread Mix
    • 1 Lemon
    • ½ cup Sour Cream
    • 2 oz White Cheddar Cheese
    • 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
    • 1 head Romanesco Cauliflower
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Seared Steaks & Roasted Cauliflower

    Prepare the ingredients
    1 Prepare the ingredients

    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. Cut out and discard the core of the cauliflower; cut into small florets. Halve, peel, and medium dice the onion. Grate the cheese on the large side of a box grater. Quarter and deseed the lemon.

    2 Roast the cauliflower

    Line a sheet pan with foil. Transfer the cauliflower florets to the foil. 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 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the cauliflower
    Start the spoonbread
    3 Start the spoonbread

    Meanwhile, 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.

    4 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
    Cook the steaks
    5 Cook the steaks

    Meanwhile, pat the steaks 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 steaks. Cook 6 to 8 minutes per side 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. 

    6 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. Evenly top the roasted cauliflower 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 cauliflower and baked spoonbread. Top the steaks with the sauce. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!

    Finish & serve your dish
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