Creole Flank Steak with Sautéed Vegetables and Cheese Grits

Yield: 4 servings

Ingredients

Flank Steak

• 1 beef flank steak (about 1 to 1 1/2 pounds)
• 1/2 cup red wine
• 2 tablespoons lime juice
• 3 cloves garlic, chopped
• 1 tablespoon Creole seasoning
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper

Okra and Carrots Sauté

• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 1/2 cup carrots, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon chili powder
• 1/2 cup tomatoes, chopped
• 16 ounces okra, cut into 1 inch pieces

Creole Grits

• 1 1/2 cups water
• 2 cups milk
• 1 tablespoon Creole seasoning
• 1/4 teaspoon salt
• 3/4 cup quick-cooking grits
• 1 tablespoon butter
• 1 cup jalapeño jack cheese, shredded

Instructions

Flank Steak

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.
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 degrees F) to medium (160 degrees F) doneness, turning occasionally. Allow to rest.

Okra and Carrots Sauté

1. Meanwhile, in a large saucepan, heat the oil over medium high heat. Add the onions, carrots, cumin, coriander and chili powder. Sauté for 3 to 5 minutes or until the onions are transparent. Add the tomatoes and cook for 1 to 2 minutes.
2. Add the okra and simmer for 8 to 10 minutes or until the okra is cooked through.

Creole Grits

1. In a Dutch oven combine water, milk, Creole seasoning and salt. Bring to a boil.
2. Slowly add grits to hot liquid stirring constantly. Reduce heat to low and cover, stirring occasionally, about 5 to 7 minutes.
3. Remove from heat, stir in butter in cheese until melted.
4. Slice grilled steak against the grain. Serve with vegetables and grits.

Nutrition

Per serving: 569.53 Calories; 256.68 Calories from fat; 28.6g Total Fat (13.2g Saturated Fat; 0.1g Trans Fat; 1.1g Polyunsaturated Fat; 8.6g Monounsaturated Fat;) 97.9mg Cholesterol; 1192mg Sodium; 45g Total Carbohydrate; 5.3g Dietary Fiber; 38.5g Protein; 4.3mg Iron; 964mg Potassium; 9.9mg Niacin; 0.7mg Vitamin B6; 3.6mcg Vitamin B12; 6.6mg Zinc; 35.5mcg Selenium; 129.3mg Choline

This recipe is an excellent source of Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, Choline; and a good source of Dietary Fiber.

Attribution

Recipe and photo used with permission from: Texas Beef Council
Recipe courtesy of: Chef Tiffany Collins Blackmon, tiffanycblackmon.com