Creole Flank Steak with Sautéed Vegetables and Cheese Grits


Photo courtesy of  Beef Loving Texans

Photo courtesy of Beef Loving Texans

Creole Flank Steak with Sautéed Vegetables and Cheese Grits

Author Chef Tiffany Blackmon

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

  • 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.

Leave a Reply

Your email address will not be published.

Recipe Rating




Let's Connect On Social