Cajun-Style Steak and Grits

Nothing beats the flavor of Cajun-seasoned rubbed Sirloin Steaks and grits with Cheddar cheese. Satisfying. Mouthwatering. Delicious!

  • 35
  • 4
  • 460
  • 43 g

Ingredients & Cooking


  • 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1 pound)
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 1 medium poblano pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Cajun seasoning, divided
  • 3-1/2 cups milk
  • 3/4 cup quick-cooking grits
  • 1 cup shredded reduced-fat Cheddar cheese
  • Hot pepper sauce


  1. Melt butter in medium saucepan over medium-high heat. Add onion, pepper, garlic and 1 teaspoon Cajun seasoning; cook 5 to 8 minutes or until vegetables are tender and begin to brown, stirring occasionally.
  2. Stir in milk; bring to a boil. Slowly add grits, stirring constantly. Reduce heat; cover and simmer 4 to 5 minutes or until mixture is thickened and creamy, stirring occasionally. Remove from heat; add cheese. Let stand 1 minute. Stir until cheese is melted. Season with salt, as desired. Keep warm.
  3. Meanwhile, press remaining 2 teaspoons Cajun seasoning onto beef Steak. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Carve steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Season with salt and pepper, as desired. Place grits in shallow bowl; top with beef. Serve with hot sauce, as desired.

Safe Handling Tips

Nutrition Information

Butcher Counter

Top Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.
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