Finally the sun is shining and the barbecue is back on! The perfect time to give this tasty steak and grits a try. Creamy, soft polenta topped with a perfectly grilled steak… and of course a tasty spicy sauce with a Cajun vibe. Add a nice glass of lemonade or a cocktail and enjoy those long summer evenings…
From the Soul Food kitchen
'Grits' is a dish from the American Soul Food kitchen. It is usually eaten in combination with shrimp or fish (think of the well-known 'shrimp and grits'), but it can also go well with steak.
Especially in combination with the spicy sauce, in which we add a lot of Cajun spices, it is a nice addition to your barbecue menu.
Cornmeal from Valle del Sole
Officially, processed corn grits are used for the steak and grits, the so-called 'hominy corn'. The corn kernels are soaked in a lime solution. This is how they get their characteristic white color.
Because these special corn grits are only available in toko's and specialty stores, we make the dish with regular corn grits. You can even find these in the supermarket.
You buy both products the best of the brand Valle del Sole. They sell high-quality products with a tasty, full taste. The cornmeal and grits are not pre-cooked, so they have to simmer for about half an hour. But trust me: that only improves the taste!
In addition to products with maize, Valle del Sole also has delicious legumes in its range. For example, we always use their red kidney beans for making the Antillean red bean soup. Again, it applies that you work with pure, uncooked products. That takes a little more time, but oh, how delicious the end result is!
This recipe is for 4 people
For the grits
- 1 Liter of water
- salt and pepper to taste
- 300 gr corn grits
- 50 gr butter
- 100 gr grated cheese (mature)
For the steak
- 2 steaks of about 400 gr
(I prefer to use T-bone, Rib Eye or sliced Picanha)
- ½ tsp paprika
- Salt and pepper to taste
For the sauce
- 2 tl paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1 tsp salt
- 1 tsp granulated sugar
- ½ tsp thyme (dried)
- 50 gr butter
- 1 onion, chopped
- 3 cloves of garlic, pressed
- ½ tsp cayenne pepper (to taste)
Preparation steak and grits
Bring the water to a boil and add the salt and pepper. Now add the corn grits and stir well with a whisk. Reduce the heat to low and let the corn grits cook for about 30 minutes. Finally, remove the pan from the heat and stir the butter and cheese through the corn grits.
Meanwhile, cook the steaks. Let them come to room temperature first and then rub them (dry) with the paprika, salt and pepper. Heat the barbecue or grill to medium heat and place the steaks on the grill. Sear the steaks on both sides and cook for a few minutes. Turn the steaks once halfway through. Tip: For a steak of about 3 centimeters thickness, I keep 3 minutes per side, they are then still nice and rosé after baking.
Finally, make the sauce. To do this, mix the paprika powder with garlic powder, onion powder, salt, sugar, black pepper and thyme in a bowl. Do you like spicy? Then add the cayenne pepper.
Melt the butter in a pan over medium heat. Fry the onion pieces in this for a few minutes, until they look translucent. Then add the garlic and fry for a while. Now all the spices can be added to the butter in the pan. Stir well while you cook them for another minute. Then remove the pan from the heat and serve the steak and grits hot.
To do this, scoop some of the grits on each plate. Cut the steaks into thin slices and divide them among the plates. Finally, spoon some of the sauce over it. Enjoy your meal!
- This article was created in collaboration with a company or brand
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