Cajun Steak and Grits

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
Grits are one of the ultimate comfort foods and for good reason! They're warm, creamy, and cheesy. In this dish, the grits are topped with spiced steak and the Cajun holy trinity of onions, peppers and celery.



  1. Cut the steak into 4 equal-size pieces. Season lightly with salt and pepper. Rub the Cajun seasoning all over the steak. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the steak; cook until charred in spots, about 4 minutes per side for medium rare. Remove to a plate.
  2. Meanwhile, make the grits: Bring 3 1/2 cups water to a boil in a large saucepan; season with 1/2 teaspoon salt. Whisk in the grits and reduce to a simmer. Cover and cook, stirring occasionally, until thickened, 5 to 6 minutes. Lower the heat and whisk in the cheese, milk and 2 tablespoons butter; season with salt and pepper. Keep warm over low heat.
  3. In the same skillet you cooked the steak, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion, bell pepper and celery and season with salt and pepper. Cook, stirring occasionally, until softened and browned, 7 to 8 minutes. Add the vinegar and cook until evaporated, about 30 seconds. Remove from the heat and stir in the remaining 1 tablespoon butter.
  4. Divide the grits among bowls. Slice the steak and place on top of the grits. Top with the vegetable mixture and celery leaves.