Cajun-Style Steak and Grits
Nothing beats the flavor of Cajun-seasoned rubbed Sirloin Steaks and grits with Cheddar cheese. Satisfying. Mouthwatering. Delicious!
Cook Time: 35 Minutes
Servings: 4
Ingredients: 10
Ingredients
Preparation
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Step 1
Melt butter in medium saucepan over medium-high heat. Add onion, pepper, garlic and 1 teaspoon Cajun seasoning; cook 5 to 8 minutes or until vegetables are tender and begin to brown, stirring occasionally.
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Step 2
Stir in milk; bring to a boil. Slowly add grits, stirring constantly. Reduce heat; cover and simmer 4 to 5 minutes or until mixture is thickened and creamy, stirring occasionally. Remove from heat; add cheese. Let stand 1 minute. Stir until cheese is melted. Season with salt, as desired. Keep warm.
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Step 3
Meanwhile, press remaining 2 teaspoons Cajun seasoning onto beef Steak. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
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Step 4
Carve steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Season with salt and pepper, as desired. Place grits in shallow bowl; top with beef. Serve with hot sauce, as desired.
Nutrition Information
459 Calories
8g SAT FAT
43g PROTEIN
2.8 mg IRON
6.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using 2% milk and no salt in grits: 459 Calories; 135 Calories from fat; 15g Total Fat (8 g Saturated Fat; 5 g Monounsaturated Fat;) 100 mg Cholesterol; 735 mg Sodium; 37 g Total Carbohydrate; 1.9 g Dietary Fiber; 43 g Protein; 2.8 mg Iron; 15 mg NE Niacin; 0.8 mg Vitamin B6; 2.7 mcg Vitamin B12; 6.7 mg Zinc; 45.3 mcg Selenium; 145.3 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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