This was another spin from a Food Network fav and it is delicious!! And it cooks up in a flash! Would be delicious with a side salad or roasted asparagus.
1 1/2 lbs of steak (flank was recommended but I used filet and flat iron steak)
Kosher salt and black pepper
2 Tbsps of Cajun seasoning (used Tony's)
2 Tbsps EVOO (extra virgin olive oil in case you are new around here 😉)
1 cup of quick cooking grits
1 cup shredded extra sharp cheddar cheese
1/2 cup of milk (whole was recommended, 2% was what I had on hand and the rebel in me said roll with it)
3 Tbsps of butter (if you only have salted butter, you may want to dial back on salt you add)
1 yellow onion, diced
1 red bell pepper, diced
2 to 3 stalks of celery, diced
3 Tbsps apple cider vinegar
Cut your steak into 4 equal pieces and season lightly with salt and pepper. Rub Cajun seasoning all over. Heat a tablespoon of EVOO in a cast iron skillet over medium high heat until it's screaming hot (aka almost smoking). Add steak and cook until it's charred and medium rare. Remove to a plate.
In the same skillet, heat remaining EVOO over medium heat and add celery, onion, red bell pepper and season with salt and pepper. Cook stirring occasionally until softened and browned, about 8 to 9 minutes, add vinegar and cook until evaporated, about 30 seconds. Remove from heat and stir in 1 tbsp of butter.
While the vegetables are cooking, bring 3.5 cups of water up to a boil in a medium pot. Season the water with 1/2 tsp of salt and whisk in the grits. Reduce to a simmer, cover and cook for 5 to 6 minutes(until thickened), stirring occasionally. Lower the heat and whisk in the cheese, milk, and 2 Tbsps of butter. Season to taste with salt and pepper.
Divide the grits among bowls and top with the steak, sliced, and veggie mix.