Cutting the steak into chunks lets the marinade reach more surfaces so the taste is more intense. I use lean inexpensive steak, since the taste of the marinade is going to dominate anyway. And speaking of marinade, I need to learn to make my own someday. Until then I really like Lawry’s Steak and Chop marinade. As for the grits, I certainly didn’t grow up with grits in Minnesota, but I really really like them. The rest of the family is still acquiring a taste. I hear it takes about 30 tries to love a new food. We’ve got about 25 more to go.
1 ½ lbs. steak
½ cup Lawry’s Steak and Chop marinade
Instant grits, enough for 6 servings
1 cup shredded cheddar cheese
Garlic salt to taste
Skewers for grilling, I like my reusable metal ones
Start up the grill to preheat. Cut the steak into large chunks, about 1 ½ inches square. Place the steak chunks into a zip top bag with the marinade, and squish the bag until the steak is well coated. Set aside while you work on the vegetables (or marinade overnight). Meanwhile, prepare the grits in a saucepan on the stove according to the package directions. Skewer the steak chunks onto the skewers, and grill over a medium high grill for about 8-10 minutes, turning once. Cut into one of the chunks to test for doneness, it should be slightly pink in the center. When the grits are finished, stir in the cheese and garlic salt to taste. A good New Mexican would add a small can of green chile too. Couldn’t be easier, right?
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