I’m quickly discovering how amazing and versatile flank steak can be. We’ve made some of my favorite dishes using steak that I formerly thought was too tough to use for anything but fajitas. Boy was I wrong! This steak is tender and moist, and the Tex-Mex flavors really shine through. The creamy grits are enhanced by the wonderful flavor of Monterey Jack cheese. The flavors and textures of the steak and grits compliment each other perfectly and form a dish that could easily make you swoon.
Stuffed Flank Steak with Monterey Jack Cheese Grits
8-10 oz flank steak
1/2 medium yellow onion, cut into 1/8-inch rings
1 medium green bell pepper, cut into strips
2 tablespoons oil, divided
1 cup queso fresco, grated or crumbled1 jalapeno, seeded and julienned
Cracked black pepper
1 tablespoon unsalted butter
For the marinade:
2 tablespoons Worcestershire sauce
1 tablespoon white vinegar
2 tablespoons orange juice
2 tablespoons olive oil
1-2 cloves chopped/minced garlic
1/2 teaspoon red pepper flakes
1/4 teaspoon cumin
Large handful fresh cilantro, chopped
For the grits:
3/4 cups chicken stock
3/4 cup water
1/2 cup whipping cream
2 tablespoons butter
1/2 cup quick-cooking grits
1 cup shredded Monterrey Jack cheese
For the pan sauce:
1 clove garlic, crushed
3 tablespoons white wine (We used red.)
-Butterfly the flank steak and place in a large ziploc bag. -Whisk together the marinade ingredients and pour into the bag.
-Let sit a couple of hours or overnight, massaging the bag every once in a while to disperse the marinade.
-In a saute pan, heat 1 tablespoon oil over high heat.
-Add onions and bell peppers and cook until soft and browned, adding a couple of tablespoons of water as necessary while cooking.
-Preheat the oven to 375°.
-Remove the steak from the bag and lay flat on a large cutting board.
-Spread the onions, bell peppers, queso fresco, and jalapenos evenly over the steak.
-Roll the steak tightly along the grain (if the grain is going left-to-right, roll that way opposed to top-to-bottom) and secure with kitchen twine.
-Season all sides liberally with sea salt and cracked pepper.
-Heat 1 tablespoon oil and butter in an oven-safe saute pan over high heat until very hot.
-Sear the rolled steak 1-2 minutes on each side until very nicely browned.
-Transfer the pan to the oven and cook until the internal temperature reaches 135°.
-Remove from the oven and tent the pan with foil – and while you’re at it, throw an oven mitt over that scorching hot handle.
-Let the meat rest 10 minutes while making the grits.
-Bring stock, water, cream and butter to simmer in a medium saucepan over medium heat.
-Gradually whisk in grits.
-Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes.
-Add a pinch of sea salt and the cheese, whisking until incorporated.
-Remove the meat from the pan and slice into 1/2-inch to 3/4-inch rounds.
-Place the pan over high heat and add the clove of garlic and saute until fragrant.
-Deglaze the pan with the wine, making sure to scrape up all the browned bits off the bottom and sides.
-Reduce by 1/2.
-Season with salt and pepper, if desired.
-Spoon grits into a bowl, top with fajita rolls, and drizzle with the pan sauce.
Source: As seen on Confections of a Foodie Bride (Grits: Adapted from Bon Appetit, July 1999, Inspired by/Pan sauce from: Elly Says Opa!)