Cajun Steak and Grits
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 710
- Total Fat
- 40 grams
- Saturated Fat
- 18 grams
- Cholesterol
- 167 milligrams
- Sodium
- 973 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 3 grams
- Protein
- 47 grams
- Sugar
- 4 grams
- Total: 40 min
- Active: 40 min
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.