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Kevin Godbee posted an update
Cajun Steak and Grits with flank steak, course ground grits from The Congaree Milling Company in Columbia, South Carolina, sharp cheddar cheese, onion, red bell pepper, celery, and apple cider vinegar.
Lana Mihajlović, Antonio Salvador Moreno Carretero and 2 others3 Comments-
Level:
Scoolinary Team
What a vibrant and deeply rooted dish—there’s real soul in that bowl. The sear on the flank steak is spot-on, and the grits look ultra creamy with that sharp cheddar kick. Love the nod to Carolina sourcing; it elevates everything.🙌
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@soldamiani Thank you, Sol, and thanks for reminding me that I need to reorder those grits.
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Level:
Stagier
A dish that feels both rustic and soulful
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