You are here: Home » Recipes » Steak Creole with Cheese Grits Steak Creole with Cheese Grits Recipe by Relish ContributorKitchen Tested Yield 6 servings This great brunch dish is a true Southern delight. You can also serve it as a light evening meal. PrintEmail Ingredients Steak:3 pounds lean, boneless top round steak1/4 teaspoon pepper1/4 cup all-purpose flour1 onion, thickly sliced2 green bell pepper, seeded and sliced1 tablespoon minced garlic2 cups canned beef broth1 (15-ounce) can no-salt-added tomato sauc1 teaspoon light brown sugar1 tablespoon Worcestershire sauce1 teaspoon dried basil1 teaspoon dried thyme1 teaspoon dried oregano Cheese Grits (recipe follows)Cheese Grits:1 cup quick grits3 cups water1 cup shredded reduced-fat Cheddar cheese Instructions 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.