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.