Recipe - Grillades And Savory Grits

1 pound Lean boneless top round
steak
Three fourths teaspoon Garlic powder
Three fourths teaspoon Dried whole thyme
One half teaspoon Black pepper
One fourth teaspoon Salt
1 ds Ground red pepper
3 tablespoon Allpurpose flour
Vegetable cooking spray
2 teaspoon Allpurpose flour
2 teaspoon Vegetable oil
Three fourths cup Chopped onion
One half cup Chopped green bell pepper
1 cup Water
One half teaspoon Beefflavored bouillon
granules
8 ounce Nosaltadded tomato sauce,
(1 can)
2 Bay leaves
Savory Grits

Trim fat from steak.

Cut steak into 2inch pieces, and place between 2 sheets of heavyduty
plastic wrap; flatten each piece to 1/4inch 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 mediumhigh heat
until hot. Add half of steak, and cook 1One half 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 mediumhigh 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: Three fourths 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.

Recipe by: Cooking Light, Jul/Aug 1994, page 77

Posted to MCRecipe Digest V1 #433 by igor@digex.net on Jan 28, 1997.