Creole Flank Steak with Sautéed Vegetables and Cheese Grits
Cajun-marinated Flank Steak grilled to juicy perfection and sliced against the grain, served with spiced okra and carrots and creamy jalapeño-jack cheese grits for a bold, Southern-ready dinner in about an hour.
Recipe Courtesy Of:
Cook Time: 60 Minutes
Servings: 4
Ingredients: 23
Ingredients
Okra and Carrots Sauté
Creole Grits
Preparation
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Step 1
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.
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Step 2
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 preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Allow to rest.
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Step 3
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.
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Step 4
Add the okra and simmer 8-10 minutes or until the okra is cooked through.
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Step 5
For the grits, in a Dutch oven combine water, milk, Creole seasoning and salt. Bring to a boil.
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Step 6
Slowly add grits to hot liquid stirring constantly. Reduce heat to low and cover, stirring occasionally, about 5 to 7 minutes.
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Step 7
Remove from heat, stir in butter in cheese until melted.
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Step 8
Slice grilled steak against the grain. Serve with vegetables and grits.
Nutrition Information
570 Calories
13.2g SAT FAT
39g PROTEIN
4.3 mg IRON
6.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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