Grits and Grillades

By debrcovey

Ingredients

• 1 1/2 lb. top round steak (1/2 inch thick), trimmed
• 3 Tbsp. all-purpose flour
• 2 tsp. Creole seasoning
• 2 Tbsp. vegatable 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

Details

Servings 6

Preparation

Step 1

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 quart 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.