Grillades and Gravy over 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

Preparation

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.