4 tsp. vegetable oil, divided
2 lb. thin beef or breakfast steaks
1/2 tsp. salt
2 tsp. black pepper, divided
1 C. diced white onion
1/2 C. chopped celery
1/2 C. chopped green bell pepper
1/4 C. minced fresh garlic (about 8 cloves)
2 T. all-purpose flour
1 (14.5-oz.) can diced tomatoes, undrained
1 (8-oz.) can tomato sauce
1 (2 1/4-oz.) can sliced ripe olives
1 (14-oz.) can low-sodium beef broth
2 T. minced fresh basil
1 tsp. chopped fresh thyme
1 tsp. hot pepper sauce
1/2 C. sliced green onions
1/4 C. minced fresh parsley
4 C. hot cooked grits

Heat 2 tsp. oil in a large cast-iron skillet over medium-high heat. Sprinkle steak with salt and 1 tsp. 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. Add remaining 2 tsp. oil to pan. Add white onion, celery, bell pepper, and garlic; sauté 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 tsp. black pepper, basil, thyme, and hot pepper sauce. 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.

Yield: 8 servings
Serving size: about 3 oz. steak, about 1/3 C. gravy, and 1/2 C. grits

Calories: 326
Fat: 10.8g
Fiber: 2.2g