Photo courtesy of Beef Loving Texans
Creole Flank Steak with Sautéed Vegetables and Cheese Grits
Ingredients
- 1 tablespoon beef Flank steak about 1-1½ pounds
- ½ cup red wine
- 2 tablespoons lime juice
- 3 cloves garlic chopped
- 1 tablespoon Creole seasoning
- ½ teaspoon crushed red pepper
- ½ teaspoon Kosher salt
- ½ teaspoon coarse ground black pepper
Okra and Carrots Sauté Ingredients
- 1 tablespoon olive oil
- ½ cup onion chopped
- ½ cup carrots chopped
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon chili powder
- ½ cup tomatoes chopped
- 16 ounce okra cut in 1-inch pieces
Creole Grits Ingredients
- 1½ cups water
- 2 cups milk
- 1 tablespoon Creole seasoning
- ¼ teaspoon salt
- ¾ cup quick-cooking grits
- 1 tablespoon butter
- 1 cup jalapeño jack cheese shredded
Instructions
Instructions
- Combine red wine, lime juice, garlic, Creole seasoning, crushed red pepper, salt and pepper in a food-safe plastic bag. Add steak, close bag securely. Marinate in refrigerator for 6 hours to overnight.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on a preheated gas grill, 16 to 21 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Allow it to rest.
- Meanwhile, in a large saucepan, heat the oil over medium-high heat. Add the onions, carrots, cumin, coriander and chili powder. Sauté 3-5 minutes or until the onions are transparent. Add the tomatoes and cook for 1-2 minutes.
- Add the okra and simmer 8-10 minutes or until the okra is cooked through.
- For the grits, in a Dutch oven combine water, milk, Creole seasoning and salt. Bring to a boil.
- Slowly add grits to hot liquid stirring constantly. Reduce heat to low and cover, stirring occasionally, about 5 to 7 minutes.
- Remove from heat, stir in the butter in cheese until melted.
- Slice grilled steak against the grain. Serve with vegetables and grits.
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