Grillades and Grits
|Beef steaks||24 Ounce (4 In Number, 6 Ounce Each)|
|Ground black pepper||1⁄4 Teaspoon|
|Vegetable oil||3 Teaspoon|
|Onion||1 Medium, chopped|
|Green pepper||1 , chopped|
|Stalk celery||1 , chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Canned tomatoes puree||16 Ounce (1 Can)|
|Beef broth||1 Cup (16 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Red wine vinegar||1 Tablespoon|
|Cooked hominy grits||1 Cup (16 tbs) (Old Fashioned / Quick)|
1. Sprinkle beef with salt and black pepper. In nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot. Add steaks and cook until browned, about 2 minutes per side, transferring steaks to plate as they are browned.
2. Add remaining 2 teaspoons oil to skillet; reduce heat to medium. Add onion; cook, stirring, 5 minutes. Add green pepper, celery, and garlic; cook, stirring, 3 minutes. Add tomatoes with their puree, breaking them up with side of spoon. Stir in broth, Worcestershire, and bay leaves. Increase heat to high; heat to boiling.
3. Return steaks to skillet; reduce heat. Cover and simmer 40 minutes. Transfer steaks to platter; keep warm. Increase heat to high; stir in vinegar and heat to boiling. Boil until sauce has thickened, about 5 minutes. Discard bay leaves. To serve, spoon sauce over steaks and pass grits separately.