Steak Creole with Cheese Grits
- Yield 6 servings
This great brunch dish is a true Southern delight. You can also serve it as a light evening meal.
- 3 pounds lean, boneless top round steak
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 onion, thickly sliced
- 2 green bell pepper, seeded and sliced
- 1 tablespoon minced garlic
- 2 cups canned beef broth
- 1 (15-ounce) can no-salt-added tomato sauc
- 1 teaspoon light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Cheese Grits (recipe follows)
- Cheese Grits:
- 1 cup quick grits
- 3 cups water
- 1 cup shredded reduced-fat Cheddar cheese
- To prepare steak: Trim fat from round steak. Season with pepper and dredge in flour, shaking off any excess.
- In a large skillet coated with nonstick cooking spray, brown steak over medium-high heat 5 to 7 minutes on each side. Remove steak and set aside. Add onion and pepper to skillet and cook over moderate heat, stirring occasionally, about 5 minutes. Stir in garlic, beef broth, tomato sauce, brown sugar, Worcestershire sauce, basil, thyme and oregano and bring to a boil. Return steak to skillet and spoon some of sauce over it. Cover and cook over medium-low heat 1 1/2 to 2 hours, until steak is very tender, stirring occasionally.
- To prepare grits: Cook the grits according to package directions, using 3 cups water and omitting any salt. After they are done, stir in the Cheddar. Serve with steak.