Steak And Blue Cheese Grits

Recipe Directions

1. For best results, take the steak out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the steak longer than this recipe card indicates. Preheat your oven to 400 degrees fahrenheit.
2. Take note of how much milk & stock (a) is in the container. Then pour the milk & stock (a) into a small saucepot, and add the same amount of water to the saucepot. Stir well. Put the pot on the stove over high heat and bring the mixture up to a boil.
3. When the milk, stock and water is boiling, slowly add the cornmeal (b) to the saucepot while you stir with a whisk. Turn the heat down to low and continue stirring with the whisk for about 1 minute to incorporate the cornmeal into the milk & stock. Cook for 15 minutes, stirring occasionally with a wooden spoon.
4. While the grits are cooking, cut open the package of flank steak (c) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the steak in the pan and sear for 2 minutes, then turn the steak over and put the skillet of steak in your preheated 400 degree oven for 3 minutes. (Note: Remember to keep stirring the grits occasionally.)
5. After 3 minutes, remove the pan from the oven and place on your stovetop over no heat. Move the steak to the side of the pan. Add the carrots (d) to the other side of the pan, then put the skillet back into the oven for 4 minutes. After 4 minutes, take the skillet out of the oven and place the steak on a cutting board to rest. Keep the carrots in the pan to rest on the stovetop.
6. At this point, the grits should be ready. Return to the saucepot and add the blue cheese & mascarpone (e) to the grits. Stir with a wooden spoon for about 1 minute to incorporate the ingredients together.
7. Pour the balsamic reduction & butter (f) over the carrots in the pan. Season with a pinch of salt and pepper. Gently stir until the carrots are evenly coated.
8. Cut your steak into 1/4 inch thick slices. Spoon the grits into your serving bowls, and serve the carrots beside the grits. Place the steak slices on top.