Southwestern Skirt Steak With Cheese Grits Recipes

CHEESY SKILLET GRITS

Steps:

• Bring 2 cups each milk and water to a simmer in a medium ovenproof skillet; whisk in 1 cup quick-cooking grits, 1 teaspoon kosher salt and a few grinds of pepper. Simmer over medium-low heat, whisking occasionally, until tender, 7 to 10 minutes. Remove from the heat; stir in 1 tablespoon butter and 3/4 cup shredded cheddar cheese until melted. Top with 3/4 cup more cheese; broil until bubbling, 2 to 3 minutes.

LAILA'S STEWED BEEF WITH CREAMY CHEESE GRITS

Steps:

• For the stewed beef: Sprinkle the meat with the salt. In a Dutch oven, brown the stew meat in the olive oil over high heat until browned, about 2 minutes. Reduce to medium heat and add the garlic, celery, green onions, yellow onions, poblano peppers and bell peppers; saute for 2 to 3 minutes. Add the chili powder, cumin, crushed red pepper and beef broth, Stir, and then bring to a boil. Reduce the heat to low and cover the pot. Let simmer for 2 1/2 to 3 hours. Keep an eye on the pot as you may need to add more broth or water if it cooks down too much before meat is tender. It's ready when the meat is fork tender and the liquid has thickened into a stew.
• For the creamy cheese grits: Start preparing the grits during the last hour of cooking time. Heat the olive oil and saute the onions over medium heat, about 5 minutes. Add the chicken broth, 3 cups water, grits and salt and pepper; stir and bring to a boil. Next, add the butter. Reduce the heat and cook on low, about 20 minutes. Be sure to stir often to prevent clumping. Add the half-and-half and continue cooking until the grits are tender, 20 to 25 minutes. Remove from the stove, add the cheeses and stir until smooth and creamy. Add more half-and-half as needed.
• Serve the stewed beef with the grits.

CAJUN STEAK AND GRITS

Steps:

• Cut the steak into 4 equal-size pieces. Season lightly with salt and pepper. Rub the Cajun seasoning all over the steak. Heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the steak; cook until charred in spots, about 4 minutes per side for medium rare. Remove to a plate.
• Meanwhile, make the grits: Bring 3 1/2 cups water to a boil in a large saucepan; season with 1/2 teaspoon salt. Whisk in the grits and reduce to a simmer. Cover and cook, stirring occasionally, until thickened, 5 to 6 minutes. Lower the heat and whisk in the cheese, milk and 2 tablespoons butter; season with salt and pepper. Keep warm over low heat.
• In the same skillet you cooked the steak, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion, bell pepper and celery and season with salt and pepper. Cook, stirring occasionally, until softened and browned, 7 to 8 minutes. Add the vinegar and cook until evaporated, about 30 seconds. Remove from the heat and stir in the remaining 1 tablespoon butter.
• Divide the grits among bowls. Slice the steak and place on top of the grits. Top with the vegetable mixture and celery leaves.

CHEESE GRITS

Steps:

• Heat water to a boil and gradually stir in grits. Add salt and reduce heat to low. Cook stirring constantly until tender about 10 minutes. Grits should be thick and not runny. Stir in cheese and serve warm.

CHEESE GRITS

Steps:

• In a medium saucepan, combine the water or broth, milk, salt, and cayenne and bring to a boil. Slowly whisk in the grits and lower the heat to a simmer. Cover and cook, stirring occasionally, until thickened, about 30 minutes.
• Stir in the cheese and butter until evenly incorporated. Season with pepper to taste. Serve immediately.
• Remove from the oven and let cool for 5 minutes before serving.