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Grillades and Savory Grits



  • Prep Time: N/A
  • Cooking Time: N/A

Grillades and Savory Grits

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

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).

Per serving: 280 Calories; 13g Fat (42% calories from fat); 26g Protein;
14g Carbohydrate; 68mg Cholesterol; 683mg Sodium

Serving Ideas : Serve over Savory Grits.

Ingredients:

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

Serves:

4 Servings

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