Creole Flank Steak with Sautéed Vegetables and Cheese Grits

Ingredients

• 1 beef Flank steak (about 1-1½ pounds)

• ½ cup red wine

• 2 Tbsp. lime juice

• 3 cloves garlic, chopped

• 1 Tbsp. Creole seasoning

• ½ tsp. crushed red pepper 

• ½ tsp. Kosher salt

• ½ tsp. coarse ground black pepper

Okra and Carrots Sauté

• 1 Tbsp. olive oil

• ½ cup onion, chopped

• ½ cup carrots, chopped

• ½ tsp. cumin

• ½ tsp. coriander

• ½ tsp. chili powder

• ½ cup tomatoes, chopped

• 16 oz okra, cut in 1-inch pieces

Creole Grits

• 1½ cups water

• 2 cups milk

• 1 Tbsp. Creole seasoning

• ¼ tsp. salt

• ¾ cup quick-cooking grits

• 1 Tbsp. butter

• 1 cup jalapeño jack cheese, shredded