Grillades And Grits

• 1 1/2 pounds top round steak
• 3 tablespoons all-purpose flour
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/8 teaspoon ground red pepper
• 3 tablespoons butter or margarine, melted and divided
• 1 small onion, chopped
• 1/2 cup chopped celery
• 1 green pepper, chopped
• 4 cloves garlic, minced
• 1 (14.5-ounce) can tomatoes, undrained and chopped
• 1 cup water
• 4 cups hot cooked grits

1. Pound steak to 1/4-inch thickness with a meat mallet or rolling pin. Cut steak into 2-inch squares; set aside.
2. Combine flour and next 4 ingredients in a large heavy-duty, zip-top plastic bag. Add steak; seal bag, and shake to coat.
3. Brown half of steak in 1 tablespoon butter in a Dutch oven over medium-high heat about 2 minutes on each side. Remove from Dutch oven; keep warm. Repeat procedure with 1 tablespoon butter and remaining steak. Remove from Dutch oven.
4. Add remaining 1 tablespoon butter, onion, and next 3 ingredients to Dutch oven. Cook over medium heat, stirring constantly, 5 minutes or until vegetables are tender. Add tomatoes and water; return steak to Dutch oven. Cover, reduce heat, and simmer 45 minutes, stirring once.
5. Spoon grillades over grits, and serve hot.

steak, allpurpose, salt, black pepper, thyme, ground red pepper, butter, onion, celery, green pepper, garlic, tomatoes, water, grits

Taken from www.myrecipes.com/recipe/grillades-grits-0 (may not work)