Ingredients:

• 1 beef Flank steak (about 1-1? pounds)
• 1/2 cup red wine
• 2 Tbsp. lime juice
• 3 cloves garlic, chopped
• 1 Tbsp. Creole seasoning
• 1/2 tsp. crushed red pepper
• 1/2 tsp. Kosher salt
• 1/2 tsp. coarse ground black pepper

Okra and Carrots Saut?:

• 1 Tbsp. olive oil
• 1/2 cup onion, chopped
• 1/2 cup carrots, chopped
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 1/2 tsp. chili powder
• 1/2 cup tomatoes, chopped
• 16 oz okra, cut in 1-inch pieces

Creole Grits:

• 1-1/2 cups water
• 2 cups milk
• 1 Tbsp. Creole seasoning
• 1/4 tsp. salt
• 3/4 cup quick-cooking grits
• 1 Tbsp. butter
• 1 cup jalape?o jack cheese, shredded

Preparation:

1. Combine red wine, lime juice, garlic, Creole seasoning, crushed red pepper, salt and pepper in a food-safe plastic bag. Add steak, close bag securely. Marinate in refrigerator for 6 hours to overnight.
   
   
2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Allow to rest.
   
   
3. Meanwhile, in a large saucepan, heat the oil over medium-high heat. Add the onions, carrots, cumin, coriander and chili powder. Saut? 3-5 minutes or until the onions are transparent. Add the tomatoes and cook for 1-2 minutes.
   
   
4. Add the okra and simmer 8-10 minutes or until the okra is cooked through.
   
   
5. For the grits, in a Dutch oven combine water, milk, Creole seasoning and salt. Bring to a boil.
   
   
6. Slowly add grits to hot liquid stirring constantly. Reduce heat to low and cover, stirring occasionally, about 5 to 7 minutes.
   
   
7. Remove from heat, stir in butter in cheese until melted.
   
   
8. Slice grilled steak against the grain. Serve with vegetables and grits.

Source: beeflovingtexans.com