4 tsp. vegetable oil, divided
\n2 lb. thin beef or breakfast steaks
\n1\/2 tsp. salt
\n2 tsp. black pepper, divided
\n1 C. diced white onion
\n1\/2 C. chopped celery
\n1\/2 C. chopped green bell pepper
\n1\/4 C. minced fresh garlic (about 8 cloves)
\n2 T. all-purpose flour
\n1 (14.5-oz.) can diced tomatoes, undrained
\n1 (8-oz.) can tomato sauce
\n1 (2 1\/4-oz.) can sliced ripe olives
\n1 (14-oz.) can low-sodium beef broth
\n2 T. minced fresh basil
\n1 tsp. chopped fresh thyme
\n1 tsp. hot pepper sauce
\n1\/2 C. sliced green onions
\n1\/4 C. minced fresh parsley
\n4 C. hot cooked grits<\/p>\n
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; saut\u00e9 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.<\/p>\n
Yield: 8 servings
\nServing size: about 3 oz. steak, about 1\/3 C. gravy, and 1\/2 C. grits<\/p>\n
Calories: 326
\nFat: 10.8g
\nFiber: 2.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n