Cat Cora's Maple Bourbon Steak with Honey Butter Cornbread

Indulge in bold Southern comfort with Chef Cat's spice-crusted, maple bourbon-glazed flank steak, served over flavorful dirty rice with celery, peppers, and onion. Complete the meal with garlicky green beans and golden cornbread with sweet honey butter.

INGREDIENTS

For the Maple Bourbon-Glazed Steak

1½ lbs flank steak, trimmed
2 tablespoons blackened seasoning
2 tablespoons extra virgin olive oil

For the Maple Bourbon Glaze

2 tablespoons bourbon
2 tablespoons pure maple syrup
1½ teaspoons Dijon mustard
1½ teaspoons apple cider vinegar

For the Southern Dirty Rice

1 cup uncooked basmati rice
1½ teaspoons extra virgin olive oil
2 teaspoons unsalted butter
½ cup yellow onion, finely diced
⅓ cup celery, finely diced
½ cup green bell pepper, finely diced
2 teaspoons garlic, minced
½ teaspoon Cajun seasoning
2 cups chicken stock
Salt and black pepper, to taste

For the Honey Butter Cornbread

½ cup yellow cornmeal
½ cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon kosher salt
⅔ cup buttermilk
2 large eggs
1 tablespoon unsalted butter, melted
¼ cup plus 1 tablespoon honey
¼ cup corn kernels, thawed if frozen
Nonstick cooking spray

For the Garlicky Green Beans

½ lb fresh green beans, trimmed
2 tablespoons extra virgin olive oil
1 teaspoon garlic, minced
½ teaspoon kosher salt
⅛ teaspoon black pepper

For the Honey Butter

4 tablespoons unsalted butter, softened
1 tablespoon plus 1 teaspoon honey
Pinch of flaky sea salt

For Garnish

Fresh chives, thinly sliced

INSTRUCTIONS

Prepare the Maple Bourbon Glaze

1. Combine the bourbon, maple syrup, Dijon mustard, and apple cider vinegar in a small saucepan.
2. Cook over medium-low heat, stirring occasionally, for 5–7 minutes or until slightly thickened.
3. Remove from heat and set aside.

Cook the Flank Steak

1. Trim any excess fat or sinew from the flank steak and pat dry with paper towels.
2. Rub both sides of the steak evenly with blackened seasoning. Let rest for 15–20 minutes.
3. Heat olive oil in a large skillet or grill pan over high heat.
4. Sear the steak for 3–4 minutes per side, adjusting the cooking time as needed for thickness and desired doneness.
5. During the final minute of cooking, brush the steak generously with the maple bourbon glaze.
6. Remove from heat and allow the steak to rest before slicing thinly against the grain.

Prepare the Southern Dirty Rice

1. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
2. Heat the olive oil and butter in a medium saucepan over medium heat.
3. Add the diced onion, celery, bell pepper, and minced garlic. Sauté until softened.
4. Stir in the rice, Cajun seasoning, salt, and black pepper.
5. Pour in the chicken stock and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.

Bake the Honey Butter Cornbread

1. Preheat the oven to 350°F. Lightly grease five individual silicone baking molds or a muffin pan with nonstick cooking spray.
2. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the corn kernels.
6. Divide the batter evenly among the prepared molds.
7. Bake for approximately 14 minutes, or until golden and a toothpick inserted into the center comes out clean.

Prepare the Garlicky Green Beans

1. Trim the green beans and cut them in half.
2. Steam for 2–3 minutes, until bright green and just tender.
3. Transfer to a bowl and toss with olive oil, minced garlic, salt, and black pepper.
4. Taste and adjust seasoning as needed.

Make the Honey Butter

1. Combine the softened butter, honey, and flaky sea salt in a small food processor or mixing bowl.
2. Blend or whip until smooth and creamy.
3. Transfer to a small serving dish.

Assemble and Serve

1. Spoon the Southern dirty rice onto serving plates.
2. Arrange the sliced maple bourbon-glazed steak over the rice.
3. Garnish with freshly sliced chives.
4. Serve alongside the garlicky green beans and warm honey butter cornbread.
5. Add a dollop of whipped honey butter to the cornbread and serve immediately.