For the steaks:
I ask the butcher to cut the steak, which usually weighs 1 lb. each, lengthwise to make 2 thinner steaks.
4 each ½ lb. steaks
Extra virgin olive oil (evoo)
Rub steaks with salt, pepper and evoo. Let stand at room temperature for 20 minutes.
Reheat a stainless steel skillet over medium-high heat (or a grill). Cook steak about 3-4 until nicely browned and releases easily from the bottom of the skillet. Flip to other side and cook 3-4 minutes more for medium doneness.
Let rest 5 minutes before slicing.
For the grits:
This makes 6 servings.
I can’t believe some recipes use a whole stick of butter for this recipe. It is so unnecessary. (I won’t say the name of the “chef”, but it’s someone from the South and she is on the Food network channel…)
2 ½ cups water
1 ¼ cups milk
1 teaspoon salt
1 cup quick cooking grits
2 tablespoons butter
Bring water, milk and salt to a boil in a small pot. Add grits and stir well. Return to a boil. Lower heat to a gentle simmer, cover and cook for 15 minutes, stirring occasionally. Add butter and mix.
For the salad:
1/3 head of butter lettuce, torn to large bite size pieces
1 cup cherry tomatoes, sliced if you want
4-6 mint leaves, cut to thin strips
2 basil leaves, cut to thin strips
½ lemon, juiced
Toss all the ingredients together.
Kids can: measure ingredients for grits, season steaks with salt, pepper and evoo, make the salad.