Gluten Free Flank Steak with Bacon & Fried Jalapeño Grits

Gluten Free Flank Steak with Bacon Jalapeño Grits

Flank Steak

1 ½ pounds flank steak
1/3 cups grapeseed oil
3 tablespoons fresh lemon juice
1 teaspoon Tabasco sauce
7 cilantro sprigs
1 garlic clove, crushed
½ teaspoon kosher salt
½ teaspoon black peppercorns

To begin, marinate the flank steak. Mix the grapeseed oil with the lemon juice, Tabasco and crushed garlic. Add the salt, peppercorns, and cilantro sprigs. Pour marinade into large plastic and add the flank steak. Massage the marinade into the meat and then seal tightly, being sure to remove all the air from the bag. Refrigerate for at least 6 hours.

Grill the steak until done. Slice and serve.

Bacon Jalapeño Grits

6 slices thick sliced peppered bacon
3 jalapeños

2 ½ cups water
2 cups whole milk
1 teaspoon kosher salt
1 tablespoon salted butter
1 cup hominy grits
2 cups grated sharp cheddar cheese
3 tablespoons bacon jalapeño grease

cilantro for garnish

Slice the bacon into lardons and slice the jalapeños into ringlets.

Fry the lardons in a frying pan until crispy. Transfer to a plate lined with paper towels to drain with a slotted spoon. Immediately add the jalapeños and fry until crispy. Be sure to stir often so the jalapeños don’t burn. When they are done, transfer them to the plate with the bacon. Remove the skillet from the heat and reserve the fat.

In a 4 quart pan, bring the water, milk, salt and butter to a boil. Pour the grits into the roiling boil, whisking as you pour to prevent clumping. Reduce the heat to a simmer and cook the grits for about 30 minutes, stirring often to prevent sticking.

When the grits are done, stir in the cheddar cheese and the 3 tablespoons of the reserved bacon-jalapeño grease.

Serves 4