Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Steak with Shishitos and Double Corn Grits
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 730
- Total Fat
- 37 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 132 milligrams
- Sodium
- 726 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 6 grams
- Sugar
- 11 grams
- Protein
- 47 grams
We double the corn flavor of these grits by grating fresh ears of corn on a box grater, then adding all the delicious milky corn to creamy simmering grits. Quickly cooked skirt steak, a simple pan sauce, and charred shishito peppers round out the dish.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 730
- Total Fat
- 37 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 132 milligrams
- Sodium
- 726 milligrams
- Carbohydrates
- 55 grams
- Dietary Fiber
- 6 grams
- Sugar
- 11 grams
- Protein
- 47 grams
Ingredients
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Directions
- Preheat the broiler; line a rimmed baking sheet with foil. Bring 3 cups chicken broth and the milk to a boil in a medium saucepan. Slowly whisk in the grits and simmer, whisking occasionally, until thickened, about 5 minutes. Meanwhile, grate the corn on the large holes of a box grater into a bowl. Stir the corn into the grits along with the butter; season with salt and pepper. Remove from the heat and cover to keep warm.
- Season the steak with salt, pepper and the paprika. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steak and cook until well browned, 2 to 4 minutes per side for medium-rare. Remove to a cutting board and let rest.
- Add the garlic to the skillet and cook, stirring, until softened, about 1 minute. Add the remaining 1/4 cup chicken broth and the Worcestershire sauce and simmer until slightly reduced, 1 minute.
- Toss the shishitos on the prepared baking sheet with the remaining 1 tablespoon olive oil and a big pinch of salt. Broil, tossing, until lightly charred, 4 to 5 minutes.
- Stir the grits, adding a splash of milk if they’re too thick, and divide among shallow bowls. Slice the steak and add to the bowls along with the shishitos. Spoon the pan sauce over the steak.
