GRITS
South Carolina people love their shrimp and grits. We'll I love everything with grits... well, that's not entirely true but this dish looks yum.... especially when you at monterrey jack cheese.
Stuffed Flank Steak and Monterrey Jack Grits
Stuffed Fajitas with Monterrey Jack 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 Tbsp oil, divided
1 cup queso fresco or monterrey jack, grated or crumbled
1 jalapeno, seeded and julienned
Sea salt
Cracked black pepper
1 Tbsp unsalted butter
1 recipe Monterrey Jack Grits (below)
For the marinade
2 Tbsp Worcestershire sauce
1 Tbsp white vinegar
2 Tbsp orange juice
2 Tbsp olive oil
1-2 cloves chopped/minced garlic
1/2 tsp red pepper flakes
1/4 tsp cumin
Large handful fresh cilantro, chopped
For the pan sauce
1 clove garlic, crushed
3 Tbsp white wine (or extra chicken broth)
Place in a large ziploc bag. Whisk together the marinade ingredients and pour into the bag. Massage the bag to disperse the marinade. Let sit a couple of hours or overnight in the fridge.
In a saute pan, heat 1 Tbsp 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 Tbsp 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 (this took about 15 minutes in my oven). 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.
Remove the meat from the pan and slice into 1/2-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 half. Season with salt and pepper, if desired.
Spoon grits into a bowl, top with fajita rolls, and drizzle with the pan sauce.
Serves 4
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