Creole Flank Steak with Sautéed Vegetables and Cheese Grits
Recipe Courtesy Of:
Chef Tiffany Collins Blackmon,
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Okra and Carrots Sauté
Combine red wine, lime juice, garlic, Creole seasoning, crushed red pepper, salt and pepper in a food-safe plastic bag. Add steak, close bag securely. Marinate in refrigerator for 6 hours to overnight.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Allow to rest.
Meanwhile, in a large saucepan, heat the oil over medium-high heat. Add the onions, carrots, cumin, coriander and chili powder. Sauté 3-5 minutes or until the onions are transparent. Add the tomatoes and cook for 1-2 minutes.
Add the okra and simmer 8-10 minutes or until the okra is cooked through.
For the grits, in a Dutch oven combine water, milk, Creole seasoning and salt. Bring to a boil.
Slowly add grits to hot liquid stirring constantly. Reduce heat to low and cover, stirring occasionally, about 5 to 7 minutes.
Remove from heat, stir in butter in cheese until melted.
Slice grilled steak against the grain. Serve with vegetables and grits.
Nutrition information per serving: 569.53 Calories; 256.68 Calories from fat; 28.6 g Total Fat (13.2 g Saturated Fat; 0.1 g Trans Fat; 1.1 g Polyunsaturated Fat; 8.6 g Monounsaturated Fat;) 97.9 mg Cholesterol; 1192 mg Sodium; 45 g Total Carbohydrate; 5.3 g Dietary Fiber; 38.5 g Protein; 4.3 mg Iron; 964 mg Potassium; 9.9 mg Niacin; 0.7 mg Vitamin B6; 3.6 mcg Vitamin B12; 6.6 mg Zinc; 35.5 mcg Selenium; 129.3 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, Choline; and a good source of Dietary Fiber.