Creole Flank Steak with Sautéed Vegetables and Cheese Grits
Ingredients icon 23 Ingredients
Servings icon Makes 4 Servings
Time icon 60 Minutes
Recipe courtesy of: Chef Tiffany Collins Blackmon,


Okra and Carrots Sauté

Creole Grits


  1. 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.

  2. 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.

  3. 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.

  4. Add the okra and simmer 8-10 minutes or until the okra is cooked through.

  5. For the grits, in a Dutch oven combine water, milk, Creole seasoning and salt. Bring to a boil.

  6. Slowly add grits to hot liquid stirring constantly. Reduce heat to low and cover, stirring occasionally, about 5 to 7 minutes.

  7. Remove from heat, stir in butter in cheese until melted.

  8. Slice grilled steak against the grain. Serve with vegetables and grits.


Inspired by The Switch 

Nutrition Information

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.

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