Grits and Grillades

By ccavaletti

Ingredients

• Meat:
• 1/2 c all-purpose flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1-1/2 lbs top round steak, cut into 3-inch pieces
• 3 Tbsp olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 c chopped celery
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/4 tsp dried basil
• 2 bay leaves
• 2 c beef broth
• 1/2 c red wine
• Cheese Grits:
• 2 c low-sodium chicken broth
• 1 clove garlic, minced
• 1/2 c old-fashioned grits
• 3/4 c shredded sharp Cheddar cheese
• 2 Tbsp butter
• 1/8 tsp ground red pepper

Details

Servings 2

Preparation

Step 1

Meat:

In a shallow dish, combine flour, salt and pepper. Add steak, tossing gently to coat.

In a medium Dutch oven, heat oil over medium-high heat. Add steak, and cook for 5-6 minutes, or until browned. Remove from pan and set aside.

Add onion, bell pepper, celery, garlic, thyme, basil and bay leaves. Cook for 5-6 minutes, stirring frequently or until vegetables are tender.

Return beef to pan; stir in beef broth and wine. Bring to a boil; cover, reduce heat and simmer for 1 hour, or until beef is tender.

Uncover and simmer for 30 minutes longer.

Remove and discard bay leaves. Serve over Cheese Grits. Garnish with green onions, if desired.

Cheese Grits:

In a medium saucepan, combine broth and garlic. Bring to a boil over medium-high heat. Slowly stir in grits; reduce heat to low, and cook until grits are tender, stirring constantly, about 15 minutes. Remove from heat, and stir in cheese, butter and pepper.

Makes 2-4 servings.

For easy cleanup, the flour, salt and pepper can be combined in a resealable plastic bag. Add steak, seal bag and shake to coat meat with flour mixture.