Seared Steaks & Hot Honey Biscuits
Blue ApronBeef
✓ Available this week · Jul 27 to Aug 2, 2026
☆☆☆☆☆ Be the first to review →🍽 2 servings · 📊 Easy
Nutrition Facts
2 serving(s)
Calories532
Per serving, as packaged by Blue Apron. Sat. fat & sugars not reported by provider.
8/ 10
MealFan's take
Solid choice
Beef that 42% lighter than the average beef meal.
Lightness4/5
Ease4/5
👍 Best for
✓ Beginner cooks✓ Beef loversThis take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
532
Calories
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
🧾 Diet fit
Based on this meal's macros per serving
✕ High protein✕ Under 500 cal
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary ✓ American
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
2 each Flank Steak
6 oz Asparagus
1 each Shallot
½ cup Biscuit Mix
2 tbsp Vegetarian Worcestershire Sauce
¼ tsp Crushed Red Pepper Flakes
2 tsp Honey
¼ cup Sour Cream
How to make it
1
Preheat the oven to 450°F. Rinse and dry all produce. Snap the woody ends off the asparagus. Halve, peel, and thinly slice the shallot(s).
2
In a bowl, combine the biscuit mix, sour cream, and 2 tablespoons water (4 tbsp for 4 servings). Gently stir until just combined, do not overmix. Lightly oil one side of a sheet pan. Scoop 2 equal dollops (4 for 4 servings) of biscuit dough onto the oiled side.
3
Place the asparagus on the other side of the pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Arrange in an even layer. Bake 12-16 minutes until the asparagus is fork-tender and the biscuits are set and cooked through. Let the biscuits stand 2 minutes.
4
Pat the steaks dry and season both sides with salt and pepper. Heat a drizzle of olive oil in a nonstick pan over medium-high. Cook 4-6 minutes per side for medium-rare (125°F) or to your desired doneness. Transfer to a board and rest 5 minutes. USDA minimum: 145°F for steak. Leave the fond.
5
Add the sliced shallot(s) to the pan of fond (add olive oil if dry); season. Cook over medium-high, stirring occasionally, 2-3 minutes until softened. Remove from heat. Add the Worcestershire sauce (it may spatter); stir to coat and scrape up the fond. Taste and season.
6
In a bowl, whisk together the honey, 1 teaspoon warm water (2 tsp for 4 servings), and as much red pepper flake as you like. Slice the steaks crosswise against the grain. Serve with the baked biscuits and asparagus. Top the steaks with the glazed shallot. Top the biscuits with the hot honey.
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Blue Apron
Seared Steaks & Hot Honey Biscuits
With Glazed Shallot & Roasted Asparagus makes Seared Steaks & Hot Honey Biscuits one of the Beef options in Blue Apron's rotating weekly lineup.
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
- Preheat the oven to 450°F. Rinse and dry all produce. Snap the woody ends off the asparagus. Halve, peel, and thinly slice the shallot(s).
- In a bowl, combine the biscuit mix, sour cream, and 2 tablespoons water (4 tbsp for 4 servings). Gently stir until just combined, do not overmix. Lightly oil one side of a sheet pan. Scoop 2 equal dollops (4 for 4 servings) of biscuit dough onto the oiled side.
- Place the asparagus on the other side of the pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Arrange in an even layer. Bake 12-16 minutes until the asparagus is fork-tender and the biscuits are set and cooked through. Let the biscuits stand 2 minutes.
- Pat the steaks dry and season both sides with salt and pepper. Heat a drizzle of olive oil in a nonstick pan over medium-high. Cook 4-6 minutes per side for medium-rare (125°F) or to your desired doneness. Transfer to a board and rest 5 minutes. USDA minimum: 145°F for steak. Leave the fond.
- Add the sliced shallot(s) to the pan of fond (add olive oil if dry); season. Cook over medium-high, stirring occasionally, 2-3 minutes until softened. Remove from heat. Add the Worcestershire sauce (it may spatter); stir to coat and scrape up the fond. Taste and season.
- In a bowl, whisk together the honey, 1 teaspoon warm water (2 tsp for 4 servings), and as much red pepper flake as you like. Slice the steaks crosswise against the grain. Serve with the baked biscuits and asparagus. Top the steaks with the glazed shallot. Top the biscuits with the hot honey.
Seared Steaks & Hot Honey Biscuits is a Blue Apron meal
Blue Apron delivers weekly meals across the US.
Frequently asked questions
Which meal service offers Seared Steaks & Hot Honey Biscuits?
Seared Steaks & Hot Honey Biscuits is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Seared Steaks & Hot Honey Biscuits american?
Seared Steaks & Hot Honey Biscuits is tagged as American on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Seared Steaks & Hot Honey Biscuits take to prepare?
Seared Steaks & Hot Honey Biscuits is made in 6 steps. Estimated active time is about 48 minutes based on the recipe instructions.
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Frequently Asked Questions
How many calories in Blue Apron's Seared Steaks & Hot Honey Biscuits?
Seared Steaks & Hot Honey Biscuits has 532 calories per serving from Blue Apron.
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