Steak Creole with Cheese Grits

  • Yield: 6 servings


3pounds lean, boneless top round steak
1/4teaspoon pepper
1/4cup all-purpose flour
1 onion, thickly sliced
2 green bell pepper, seeded and sliced
1tablespoon minced garlic
2cups canned beef broth
1 (15-ounce) can no-salt-added tomato sauc
1teaspoon light brown sugar
1tablespoon Worcestershire sauce
1teaspoon dried basil
1teaspoon dried thyme
1teaspoon dried oregano
Cheese Grits (recipe follows)
Cheese Grits:
1cup quick grits
3cups water
1cup shredded reduced-fat Cheddar cheese


  1. To prepare steak: Trim fat from round steak. Season with pepper and dredge in flour, shaking off any excess.
  2. 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.
  3. 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.

Nutritional Info *per serving

  • Calories 487
  • Fat 10.4g
  • Saturated Fat 4.8g
  • Cholesterol 143mg
  • Sodium 578mg
  • Protein 61.7g