Grillades And Gravy Over Grits

• 4 teaspoons vegetable oil, divided
• 2 pounds thin beef or breakfast steaks
• 1/2 teaspoon salt
• 2 teaspoons black pepper, divided
• 1 cup diced white onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/4 cup minced fresh garlic (about 8 cloves)
• 2 tablespoons all-purpose flour
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 1 (2 1/4-ounce) can sliced ripe olives
• 1 (14-ounce) can low-sodium beef broth
• 2 tablespoons minced fresh basil
• 1 teaspoon chopped fresh thyme
• 1 teaspoon hot pepper sauce
• 1/2 cup sliced green onions
• 1/4 cup minced fresh parsley
• 4 cups hot cooked grits

1. 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.
2. Add remaining 2 teaspoons oil to pan. Add white onion, celery, bell pepper, and garlic; saute 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.
3. 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.

vegetable oil, thin beef, salt, black pepper, white onion, celery, green bell pepper, fresh garlic, flour, tomatoes, tomato sauce, olives, beef broth, fresh basil, thyme, hot pepper, green onions, fresh parsley, grits

Taken from www.myrecipes.com/recipe/grillades-gravy-over-grits (may not work)