Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Jim Folse
Recipe by Cooking Light March 2004

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: about 3 ounces steak, about 1/3 cup gravy, and 1/2 cup grits)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

326 calories; calories from fat 30%; fat 10.8g; saturated fat 3.2g; mono fat 4.1g; poly fat 1.9g; protein 29.8g; carbohydrates 27.1g; fiber 2.2g; cholesterol 65mg; iron 4.3mg; sodium 791mg; calcium 62mg.
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