Flat Iron Steak with White Grits and Roasted Red Pepper Pesto

Flat Iron Steak with White Grits and Roasted Red Pepper Pesto 

    About a week ago, I made some red pepper pesto for a pasta salad.  There was extra red pepper pesto so I stuck it in the fridge, not sure what I was going to do with it.  Today, when I wanted to add something different to my flatiron steak I thought it would be just the thing, and it was.  I also spread some on toast with an egg for breakfast add added it for a little kick in some homemade vegetable soup, it is really versatile stuff.

    I bought some white corn grits from amazon which came in a few days ago and had to check out Sean Brock's recommendation and it is very good as well.  The comfort just pours out of it and you can really contemplate how something so simple can be so good.  The corn flavor really shines through without being to buttery, paired with the steak and red pepper pesto and it was delightful, delicious, de-yummy!  Add a nice cabernet and it was even better.

Now, Get in the Kitchen and Cook Something!    

Roasted Red Bell Pepper and Arugula Pesto:

    1 c  Baby Arugula
    2 T Pecornio Cheese, shredded
    5 Kalamata Olives, roughly chopped
    1 T Balsamic Vinegar

    2 Cloves Garlic
    3 Red Bell Peppers, roasted 
    1/4 c Olive Oil

    Salt and Pepper To Taste

1. In the bowl of a food processor combine the arugula, Pecorino cheese, olives, balsamic vinegar,  garlic and roasted red bell peppers and process until combined well about 30 seconds.
2. Slowly add in the olive oiluntil combined.
3. Season to taste with salt and pepper.
4. Refrigerate until ready to use.

Seared Flat Iron Steak Salad

    2 lb. Flat Iron Steak

    Salt and Pepper

    2 T Olive Oil

    4 c Chopped Lettuce

    1/2 c Grape Tomatoes

    1/2 c Cucumbers, chopped

    1/2 c Beets

    1/2 c Pepper Rings

    1/4 c Sharp Cheddar Cheese, grated

1. Heat a cast iron skillet over medium high heat.
2. Sear the steak about 5 minutes per side in batches if necessary to prevent over crowding.  This should get the steaks to about 135 degrees for medium rare
3. Let steaks sit 5 minutes
4. Arrange lettuce, tomatoes, cucumbers, beets, pepper rings and cheddar on plates.
5. Slice steaks across the grain and arrange on salads with a dolop of the red pepper pesto.
6. Alternatively, serve with the white corn grits.

Creamy White Corn Grits

    1 c White Corn Grits

    2 1/2 c Water

    Additional 2 c Water for later

    1 t Salt

    2 T Butter

    Pepper To Taste

1. Combine grits with two and a half cups of water and let soak overnight
2. Bring grits to a simmer over medium heat, stirring until they start to thicken
3. Add salt, reduce heat and cover
4. Meanwhile in a seperate pan heat two cups of water
5. Check grits every 10 minutes or so and stir, adding a little water at a time, you should end up adding about 1 1/2 c of water over the next hour.
6. Stir in butter and season to taste with pepper and additional salt if necessary.