Steak and Eggs with Cheesy Grits

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After making this salad, we had quite a bit of flank steak left. So, the next morning we decided to make a breakfast that incorporated the leftover steak. While I really make an effort to not eat eggs, I had to make something to go with the steak that I could eat while Pierre could eat an egg.

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I decided on grits despite having made them one other time in the past. The last time I made them was before we got married. It was a fail in my opinion and I decided at that point that I didn’t like them. I have since eaten grits in several restaurants. They are creamy and delicious. This time, I read tons of recipes and tips before venturing into grits again.

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The cheesy grits were super successful. They are cheesy and creamy. I can see why so many people enjoy them. This was the perfect breakfast on a Sunday morning and would be even better with some veggies or spinach.

Cheesy Grits

by Jessica

Prep Time: 5 minutes

Cook Time: 15-20 minutes

Ingredients (2-4 servings)

  • 1 1/4 cup milk
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/2 cup cornmeal
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon butter
  • 1/4 cup grated cheddar cheese

Instructions

In a small sauce pan, add milk, water, and salt. Bring to a boil. Slowly whisk in the cornmeal. Cover and cook on low. Whisk every two minutes to prevent sticking. When creamy, whisk in butter and cheese. Serve immediately.

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Asian Marinated Flank Steak

by Jessica

Prep Time: 10 minutes

Cook Time: 8 minutes

Keywords: grill entree

Ingredients (4-8 servings)

  • 1 to 1 1/2 pound flank steak
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame oil
  • handful chopped cilantro
  • 3 tablespoons green onion, chopped
  • 2 teaspoons ginger, grated
  • 2 cloves garlic, minced
  • 3 tablespoons brown sugar
  • 1/3 cup soy sauce

Instructions

Place the flank steak in a zip-top bag. Stab the steak with a fork 20-30 times. Add remaining ingredients to the bag. Seal and store in the refrigerator for at least 4 hours.

Remove from the refrigerator about an hour before cooking.

Heat the grill until very hot. Cook the steak on the grill for 4 minutes on the first side. Flip and cook an additional 3 minutes for medium rare (125 degrees). Remove from the heat and allow to cool for 10-15 minutes before slicing. Slice against the grain and serve.

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