Carb Conscious

Steak & Cheesy Homemade Biscuits

with Roasted Broccoli

45 MIN

2 Servings

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with Top Sirloin Steaks

From the Test Kitchen

Here, we're topping juicy steaks in an umami soy pan sauce and serving it alongside flaky, cheesy biscuits, which bake in the oven until perfectly golden brown. A simple side of roasted broccoli rounds out the meal.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 45g Of Protein

Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Top Sirloin Steaks
8 oz Broccoli
½ cup Biscuit Mix
¼ cup Sour Cream
2 oz Monterey Jack Cheese
2 Tbsps Soy Glaze
2 Tbsps Vegetarian Worcestershire Sauce

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Preheat the oven to 425°F. Line a sheet pan with foil. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem; cut the broccoli into small florets. Grate the monterey jack on the large side of a box grater. In a bowl, combine the soy glaze, worcestershire sauce, and 1/4 cup of water. Season with salt and pepper if desired.

2 Roast the broccoli

Place the broccoli florets on the sheet pan. Drizzle with olive oil. Season with salt and pepper if desired; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Make the biscuits

Meanwhile, in a bowl, combine the biscuit mix, sour cream, half the grated monterey jack, and 1 tablespoon of water. Gently stir until just combined (be careful not to overmix). Lightly oil a separate sheet pan. Scoop the biscuit dough into 2 equal-sized dollops; place on the sheet pan. Evenly top with the remaining grated monterey jack. Bake 14 to 16 minutes, or until the biscuits are set and cooked through. Remove from the oven.

4 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, 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.

5 Finish the sauce & serve your dish

While the steaks rest, to the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly reduced in volume. Turn off the heat. Season with pepper. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the biscuits and roasted broccoli. Top the steaks with the finished sauce. Enjoy!