Beef Grillades with Cheesy Fresh Corn and Sweet Onion Grits
"Get this all-star, easy-to-follow Beef Grillades with Cheesy Fresh Corn and Sweet Onion Grits recipe from Bobby Flay..."
INGREDIENTS
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1 1/2 pounds top round steak (1/2-inch thick)
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Kosher salt and freshly ground black pepper
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1 tablespoon Spanish paprika
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1 teaspoon New Mexican chile powder
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon dried oregano
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1/4 teaspoon chile de arbol powder
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2 cups all-purpose flour
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2 tablespoons unsalted butter
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2 tablespoons canola oil, plus more if needed
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2 Vidalia onions, halved and thinly sliced
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1 poblano chile, thinly sliced
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1 red bell pepper, thinly sliced
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2 cloves garlic, thinly sliced
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2 cups homemade chicken stock or low-sodium canned chicken broth
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One 16-ounce can diced tomatoes, drained
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2 sprigs fresh thyme
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1 bay leaf
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Splash red wine vinegar
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Honey
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1/4 cup chopped fresh parsley
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2 tablespoons unsalted butter
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1 tablespoon canola oil
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1 small Vidalia onion, finely diced
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3 ears fresh corn, kernels removed
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Kosher salt and freshly ground black pepper
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2 cups whole milk
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1 1/2 cups stone-ground grits
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1 1/2 cups grated aged white cheddar
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1/4 cup grated Parmesan
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3 green onions, green and pale green parts only, thinly sliced, plus more for garnish
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Poached eggs, for serving, optional
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Fresh parsley leaves, for garnish
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