ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grits and Grillades

Hands-on time 30 mins
Other time 3 hrs
Yield Makes 6 servings
The Twist: Lean round steak browns in a reduced amount of oil, then simmers to fork-tender perfection in a slow cooker.

Ingredients

  • 1 1/2 pounds top round steak (1/2 inch thick), trimmed
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Creole seasoning
  • 2 tablespoons vegetable oil
  • 1 (14 1/2-oz.) can fire-roasted diced tomatoes
  • 1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery, thawed
  • 3 garlic cloves, pressed
  • Asiago Cheese Grits

How to Make It

  1. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a rolling pin or flat side of a meat mallet; cut into 2-inch squares.

  2. Combine flour and Creole seasoning in a large zip-top plastic freezer bag. Add steak; seal bag, and shake to coat.

  3. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add half of steak, and cook 2 to 3 minutes on each side or until browned; transfer steak to a 4- or 5-qt. lightly greased slow cooker. Repeat procedure with remaining oil and steak. Add tomatoes and next 2 ingredients to slow cooker, and stir.

  4. Cover and cook on HIGH 3 hours or until steak is tender. Meanwhile, prepare Asiago Cheese Grits. Serve steak mixture over grits.