Grillades Over Yellow Grits Wedges |
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Prep Time: 20 Minutes Cook Time: 85 Minutes |
Ready In: 105 Minutes Servings: 1 |
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Ingredients:
1 1/2 pounds beef top round steak |
3 tablespoons all-purpose flour |
2 teaspoons creole seasoning |
2 tablespoons vegetable oil |
1 (10-oz.) package frozen diced onion, red and green bell pepper, and celery blend |
1 (14 1/2-oz.) can stewed tomatoes, undrained and chopped |
1 cup beef broth |
2 teaspoons minced garlic |
yellow grits wedge |
Directions:
1. Trim steak, and 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 evenly coat.
3. Heat 1 Tbsp. oil in a large skillet or Dutch oven over medium-high heat. Add half of steak, and cook 2 to 3 minutes on each side or until browned; remove from skillet. Repeat procedure with remaining 1 Tbsp. oil and remaining steak. (Do not remove steak.) Return cooked steak to skillet.
4. Stir in frozen vegetables and next 3 ingredients. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer, stirring occasionally, 1 hour and 15 minutes or until steak is tender. Spoon over Yellow Grits Wedges, and serve immediately.
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