Creole Flank Steak Over Cheddar Grits with Creamy Pan Sauce

Unlike many recipes on this blog, this Creole flank steak over cheddar grits with creamy pepper-onion sauce is not something I’ve been making for years.

This recipe came together after a Saturday morning trip to the farmer’s market. We picked up a frozen flank steak from one of our favorite local vendors, but by the time I got home it was already starting to thaw.

So I decided to go ahead and cook it for a late lunch.

After a quick search through the refrigerator, I realized we had leftover cheddar cheese grits along with some bell peppers and onions that needed to be used.

A hot cast iron skillet, a good Creole seasoning blend, and a little improvising later, this dish was born.

Creole Flank Steak over Cheddar Grits with Creamy Pepper-Onion Sauce

This is one of those meals that feels rich, bold, and deeply comforting.

The steak is coated with Creole seasoning, seared in a hot cast iron skillet, then sliced thin and served over creamy stone-ground cheddar grits.

On top, there’s a silky pan sauce made with peppers, onions, garlic, beef broth, and cream.

It’s hearty, a little rustic, and exactly the kind of dinner that disappears fast.

Why this recipe works

This dish leans Creole in spirit with bold seasoning, skillet cooking, and a sauce built from the flavorful drippings in the pan.

The sweetness of the peppers and onions balances the spice from the Creole seasoning, while the cheesy grits bring everything together into a meal that’s rich, savory, and comforting.

Ingredients

Cheddar Stone-Ground Grits

• 1 cup stone-ground grits
• 3 cups water + 1 cup chicken broth (or all water)
• 2 tbsp butter
• 1–1½ cups sharp cheddar cheese
• Salt and black pepper

Flank Steak

• 1½–2 lb flank steak
• 1–2 tbsp Creole seasoning (see note below)
• Black pepper
• Avocado oil (for the pan)

Peppers, Onions & Cream Sauce (Combined Skillet Sauce)

• 1–2 bell peppers, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp butter
• ½–¾ cup beef broth
• ½–¾ cup heavy cream
• 1 tsp Creole seasoning (or more to taste)
• 1 tsp Worcestershire sauce
• Black pepper
• Salt to taste

Instructions

1. Cook the grits

Bring water and/or broth to a simmer in a heavy saucepan.

Slowly whisk in grits. Reduce heat to low and cook, stirring often, until thick and creamy, about 25–30 minutes.

Stir in butter and cheddar cheese. Season to taste. (see note below regarding salt)

2. Season and sear the steak

Pat steak dry and bring to room temperature for 15–20 minutes.

Season generously with Creole seasoning and black pepper.

Heat cast iron over medium-high until very hot.

Add avocado oil to the pan, then sear steak.

The following times are suggestions. They may vary depending on the thickness of your flank steak and the temperature of your skillet. You can use a thermometer if you want to be more precise.

• Rare: 2–3 min per side
• Medium-rare: 3–4 min per side
• Medium: 4–5 min per side

Transfer to a plate and rest 10 minutes.

Slice thinly against the grain.

3. Build the pepper-onion cream sauce

Reduce heat to medium and in the same skillet:

• Add peppers first and cook 2–3 minutes
• Add onions and cook until softened, 3–5 minutes
• Add garlic and cook 30–60 seconds

Stir in butter.

Add beef broth, cream, Creole seasoning, Worcestershire, and black pepper. Simmer until slightly thickened.

4. Assemble

Spoon cheddar grits into bowls.

Spoon pepper-onion cream sauce generously over the top.

Top with sliced flank steak.

Finish with cracked black pepper or fresh herbs.

Important notes from testing

Creole seasoning (salt control matters)

If using a store-bought blend like Tony Chachere’s, reduce added salt elsewhere in the dish. It can become overly salty quickly when combined with cheese grits and a reduced pan sauce.

You can also use a salt-free Creole blend but do be aware that they sometimes have more sugar and can change the flavor profile of the dish.

I do have a recipe for a salt free Creole seasoning that you can find here.

Final thoughts

This isn’t a carefully plated restaurant-style dinner.

It’s a skillet meal built for flavor.

The steak, creamy grits, peppers, onions, and sauce all come together in a way that feels hearty, rustic and incredibly satisfying. Sometimes those are the meals people remember most.