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.
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.
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.
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
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.
Asian Marinated Flank Steak
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
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.