Grillades and Grits

Yield: 4 servings

Ingredients

• 1 1/2  pounds  top round steak
• 3  tablespoons  all-purpose flour
• 1 1/2  teaspoons  salt
• 3/4  teaspoon  black pepper
• 1/2  teaspoon  dried thyme
• 1/8  teaspoon  ground red pepper
• 3  tablespoons  butter or margarine, melted and divided
• 1  small onion, chopped
• 1/2  cup  chopped celery
• 1  green pepper, chopped
• 4  cloves garlic, minced
• 1  (14.5-ounce) can tomatoes, undrained and chopped
• 1  cup  water
• 4  cups  hot cooked grits

Preparation

Pound steak to 1/4-inch thickness with a meat mallet or rolling pin. Cut steak into 2-inch squares; set aside.

Combine flour and next 4 ingredients in a large heavy-duty, zip-top plastic bag. Add steak; seal bag, and shake to coat.

Brown half of steak in 1 tablespoon butter in a Dutch oven over medium-high heat about 2 minutes on each side. Remove from Dutch oven; keep warm. Repeat procedure with 1 tablespoon butter and remaining steak. Remove from Dutch oven.

Add remaining 1 tablespoon butter, onion, and next 3 ingredients to Dutch oven. Cook over medium heat, stirring constantly, 5 minutes or until vegetables are tender. Add tomatoes and water; return steak to Dutch oven. Cover, reduce heat, and simmer 45 minutes, stirring once.

Spoon grillades over grits, and serve hot.