Grillades and Gravy over Grits

Ingredients

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

Equipment

• frying pan

Directions

1. Heat 2 teaspoons oil in a large cast-iron skillet over medium-high heat.
2. Sprinkle steak with salt and 1 teaspoon black pepper.
3. Add one-third of steak to pan; cook 45 seconds on each side.
4. Remove from pan; keep warm. Repeat procedure with remaining steak.
5. Add remaining 2 teaspoons oil to pan.
6. Add white onion, celery, bell pepper, and garlic; saut 3 minutes or until vegetables are tender.
7. Sprinkle flour over vegetables, and stir well to combine.
8. Add the diced tomatoes, tomato sauce, and olives; stir well to combine.
9. Add broth; stir until well blended.
10. Add remaining 1 teaspoon black pepper, basil, thyme, and hot pepper sauce.
11. 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.
12. Serve over grits.