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Grillades and Gravy over Grits

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 8 servings (serving size: about 3 ounces steak, about 1/3 cup gravy, and 1/2 cup grits)

Ingredients

  • 4 teaspoons vegetable oil, divided
  • 2 pounds thin beef or breakfast steaks
  • 1/2 teaspoon salt
  • 2 teaspoons black pepper, divided
  • 1 cup diced white onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/4 cup minced fresh garlic (about 8 cloves)
  • 2 tablespoons all-purpose flour
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (8-ounce) can tomato sauce
  • 1 (2 1/4-ounce) can sliced ripe olives
  • 1 (14-ounce) can low-sodium beef broth
  • 2 tablespoons minced fresh basil
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon hot pepper sauce
  • 1/2 cup sliced green onions
  • 1/4 cup minced fresh parsley
  • 4 cups hot cooked grits

Nutrition Information

  • calories 326
  • caloriesfromfat 30 %
  • fat 10.8 g
  • satfat 3.2 g
  • monofat 4.1 g
  • polyfat 1.9 g
  • protein 29.8 g
  • carbohydrate 27.1 g
  • fiber 2.2 g
  • cholesterol 65 mg
  • iron 4.3 mg
  • sodium 791 mg
  • calcium 62 mg

How to Make It

  1. Heat 2 teaspoons oil in a large cast-iron skillet over medium-high heat. Sprinkle steak with salt and 1 teaspoon black pepper. Add one-third of steak to pan; cook 45 seconds on each side. Remove from pan; keep warm. Repeat procedure with remaining steak.

  2. Add remaining 2 teaspoons oil to pan. Add white onion, celery, bell pepper, and garlic; sauté 3 minutes or until vegetables are tender. Sprinkle flour over vegetables, and stir well to combine. Add the diced tomatoes, tomato sauce, and olives; stir well to combine. Add broth; stir until well blended. Add remaining 1 teaspoon black pepper, basil, thyme, and hot pepper sauce.

  3. Return steak to pan; bring to a boil. Reduce heat, and simmer 1 hour or until steak is tender. Stir in green onions and parsley. Serve over grits.