Creole Flank Steak over Cheddar Grits with Creamy Pan Sauce
Flank steak, creamy cheddar grits, peppers, onions, and sauce all come together in a delicious and satisfying way.
Ingredients
Cheddar Cheese Grits
- 1 cup stone-ground grits
- 3 cups water
- 1 cup chicken broth (or use all water)
- 2 tbsp butter
- 1 - 1 1/2 cups sharp cheddar cheese, grated
- salt and black pepper to taste
Flank Steak
- 1½–2 pound flank steak
- 1 - 2 tbsp creole seasoning (see note below)
- black pepper
- 1 tbsp avocado oil
Pan Sauce with onion and peppers
- 1 - 2 bell peppers, any color, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tbsp butter
- ½–¾ cup beef broth
- ½–¾ cup heavy cream
- 1 tsp creole seasoning (or more to taste - see note below regarding salt)
- 1 tsp Worcestershire
- black pepper and salt to taste
Instructions
Cheddar 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)
Flank Steak
- Pat steak dry and bring to room temperature for 15–20 minutes.
- Season generously with Creole seasoning, garlic powder, paprika, and black pepper.
- Heat cast iron over medium-high until very hot.
- Add avocado oil to the pan, then sear steak. See note below for searing times.
- Remove steak and let rest for 10 minutes
- Slice thinly across the grain
Creole onion pepper pan cream sauce
- Reduce heat to medium and in the same skillet add bell peppers and saute for 2 - 3 minutes
- Add onion and saute until softened 3 - 5 minutes
- Add minced garlic and cook for 30 - 60 seconds
- Melt butter, then add beef broth, cream, creole seasoning, and Worcestershire.
- Simmer until slightly thickened
- Top with black pepper and salt to taste
Assembly
- Spoon cheddar grits into bowls.
- Spoon pepper-onion cream sauce generously over the grits.
- Top with sliced flank steak
Notes
Note 1: Salt Control
I used Tony Chachere's Creole seasoning for this recipe. However, when using a store-bought blend it is important to 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 store-bought 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.
Note 2: Searing Times
The following searing times are suggestions. They may vary slightly 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