Grillades and Savory Grits - Just Dutch Oven Recipes

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Grillades and Savory Grits

1 lb Lean boneless top round steak
3/4 ts Garlic powder
3/4 ts Dried whole thyme
1/2 ts Black pepper
1/4 ts Salt
1 ds Ground red pepper
3 tb All-purpose flour
Vegetable cooking spray
2 ts All-purpose flour
2 ts Vegetable oil
3/4 c Chopped onion
1/2 c Chopped green bell pepper
1 c Water
1/2 ts Beef-flavored bouillon granules
8 oz No-salt-added tomato sauce, (1 can)
2 Bay leaves
Savory Grits

Trim fat from steak.

Cut steak into 2-inch pieces, and place between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness, using a meat mallet or rolling pin.

Combine garlic powder andnext 4 ingredients; stir well. Sprinkle 1 teaspoon garlic powder mixture over both sides of steak; set aside remaining garlic powder mixture. Dredge steak in 3 tablespoons flour.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add half of steak, and cook 1-1/2 minutes on each side or until lightly browned. Remove from skillet; set aside. Repeat procedure with remaining steak.

Coat a large Dutch oven with cooking spray; add 2 teaspoons flour and oil. Place over medium-high heat, and cook 4 minutes or until mixture is brown, stirring constantly. Add onion and bell pepper; saute 3 minutes or until tender. Return steak to pan; add remaining garlic powder mixture, water, and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Uncover, and cook an additional 5 minutes or until steak is tender; remove bay leaves. Yield: 4 servings (serving size: 3/4 cup meat mixture and 1 cup grits).