Creole Flank Steak with Sautéed Vegetables and Cheese Grits

Creole Flank Steak


Flank Steak

  • 1 beef Flank steak (about 1 - 1 1/2 pounds)
  • 1/2 cup red wine
  • 2 tablespoons lime juice
  • 3 cloves garlic, chopped
  • 1 tablespoon Creole seasoning
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper

Okra and Carrots Sauté

  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 1/2 cup carrots, chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon chili powder
  • 1/2 cup tomatoes, chopped
  • 16 ounces okra, cut into 1-inch pieces

Creole Grits

  • 1 1/2 cups water
  • 2 cups milk
  • 1 tablespoon Creole seasoning
  • 1/4 teaspoon salt
  • 3/4 cup quick-cooking grits
  • 1 tablespoon butter
  • 1 cup jalapeño jack cheese, shredded


  1. Flank Steak: 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 degrees F) to medium (160 degrees F) doneness, turning occasionally. Allow to rest.
  3. Okra and Carrots Sauté: 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 for 8-10 minutes or until the okra is cooked through.
  5. Creole 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.

Yield: 4 servings

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.

Recipe courtesy of: Chef Tiffany Collins Blackmon,

Recipe and photo credit (used with permission): Texas Beef Team