Grits and Grillades

Ingredients

• 6 servings asiago cheese grits 
• 14.5 oz canned tomatoes diced canned
• 2 teaspoons creole seasoning 
• 3 tablespoons flour all-purpose
• 3  garlic cloves pressed
• 10 oz onion diced green red frozen thawed
• 1.5 pounds top round steak trimmed (1/)
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• plastic wrap
• rolling pin
• slow cooker
• meat tenderizer

Directions

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.
3. Add steak; seal bag, and shake to coat.
4. Heat 1 Tbsp. oil in a large skillet over medium-high heat.
5. Add half of steak, and cook 2 to 3 minutes on each side or until browned; transfer steak to a 4- or 5-qt. lightly greased slow cooker. Repeat procedure with remaining oil and steak.
6. Add tomatoes and next 2 ingredients to slow cooker, and stir.
7. Cover and cook on HIGH 3 hours or until steak is tender. Meanwhile, prepare Asiago Cheese Grits.
8. Serve steak mixture over grits.