Name: Cajun Steak and Grits
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds flank steak; Kosher salt and freshly ground pepper; 2 tablespoons Cajun seasoning; 2 tablespoons extra-virgin olive oil; 1 cup quick-cooking grits; 4 ounces extra-sharp cheddar cheese, shredded (about 1 cup); 1/2 cup whole milk; 3 tablespoons unsalted butter; 1 onion, diced; 1 red bell pepper, diced; 2 stalks celery, diced, plus celery leaves for topping; 3 tablespoons apple cider vinegar

Directions

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.
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.
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.
Divide the grits among bowls. Slice the steak and place on top of the grits. Top with the vegetable mixture and celery leaves.

Photograph by Andrew Purcell

Cajun Steak and Grits

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