The Twist: Lean round steak browns in a reduced amount of oil, then simmers to fork-tender perfection in a slow cooker.
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.
Combine flour and Creole seasoning in a large zip-top plastic freezer bag. Add steak; seal bag, and shake to coat.
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.
Cover and cook on HIGH 3 hours or until steak is tender. Meanwhile, prepare Asiago Cheese Grits. Serve steak mixture over grits.
Easy prep but lots of flavor. I've made this several times and expect to make it many more.