In working with our double cut skirt steak we brought this dish to light. The skirt steak is cooked sous vide and then slowly griddled over medium heat in whole butter to add a bit of texture and depth of flavor. A sprinkling of smoked Maldon salt (thanks Swain) really piques the meaty nuances. The cabbage leaves are compressed with Meyer lemon juice and then warmed in the steak infused butter. A giant cube of smoked mozzarella grits finishes the dish. The grits are pressure cooked with skim milk, cayenne and onions and then cubes of smoked mozzarella are folded into the finished grits. They are set in cube shaped molds, dusted with flour and friend in butter. The grits are creamy and smoky, the cabbage is crisp, acidic and earthy and the meat is rich and beefy. It's not quite perfect but we're getting closer.