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Southern-Spiced Steaks

with Roasted Broccoli & Creamy Mustard-Dressed Potatoes

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories

We’re serving our zesty spiced steaks with classic sides of roasted potatoes and broccoli, elevated by a few simple twists: we’re finishing the potatoes with creamy mustard sauce and cheese, then tossing the broccoli with bites of piquante peppers.

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fresh
ingredients
Southern-Spiced Steaks with Roasted Broccoli & Creamy Mustard-Dressed Potatoes
Title
  • 4 Steaks
  • 1¼ lbs Golden Potatoes
  • 2 Scallions
  • 1 lb Broccoli
  • 3 Tbsps Roasted Peanuts
  • 0.7 oz Grana Padano Cheese
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Creamy Mustard Sauce
  • 2 Tbsps Sweet Pickle Relish
  • ½ oz Sweet Piquante Peppers
  • 2 Tbsps Ghee
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika, & Cayenne Pepper)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line two separate sheet pans with foil. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Place the potato pieces on one sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Cut off and discard the bottom ½ inch of the broccoli stem; cut into large florets. Place the broccoli florets on the other sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Transfer the roasted vegetables to two separate large bowls. 

Prepare the remaining ingredients & make the sauce:
2 Prepare the remaining ingredients & make the sauce:

While the vegetables roast, thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the small side of a box grater. Roughly chop the peanuts. Roughly chop the peppers. In a bowl, combine the mayonnaise and pickle relish

Cook the steaks:
3 Cook the steaks:

While the vegetables continue to roast, pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes. 

Dress the potatoes:
4 Dress the potatoes:

While the steaks rest, to the bowl of roasted potatoes, add the sliced white bottoms of scallions, creamy mustard sauce, and grated cheese. Toss to combine. Taste, then season with salt and pepper if desired. 

Finish & serve your dish:
5 Finish & serve your dish:

To the bowl of roasted broccoli, add the chopped peanuts and peppers and a drizzle of olive oil; toss to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the dressed potatoes and finished broccoli. Top the steaks with the sauce. Garnish with the sliced green tops of scallions. Enjoy!

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Remove the ghee from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line two separate sheet pans with foil. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Place the potato pieces on one sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Cut off and discard the bottom ½ inch of the broccoli stem; cut into large florets. Place the broccoli florets on the other sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Transfer the roasted vegetables to two separate large bowls. 

2 Prepare the remaining ingredients & make the sauce:

While the vegetables roast, thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the small side of a box grater. Roughly chop the peanuts. Roughly chop the peppers. In a bowl, combine the mayonnaise and pickle relish

Prepare the remaining ingredients & make the sauce:
Cook the steaks:
3 Cook the steaks:

While the vegetables continue to roast, pat the steaks dry with paper towels; season on all sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes. 

4 Dress the potatoes:

While the steaks rest, to the bowl of roasted potatoes, add the sliced white bottoms of scallions, creamy mustard sauce, and grated cheese. Toss to combine. Taste, then season with salt and pepper if desired. 

Dress the potatoes:
Finish & serve your dish:
5 Finish & serve your dish:

To the bowl of roasted broccoli, add the chopped peanuts and peppers and a drizzle of olive oil; toss to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the dressed potatoes and finished broccoli. Top the steaks with the sauce. Garnish with the sliced green tops of scallions. Enjoy!