Becky Luigart-Stayner; Lydia DeGaris-Pursell
8 servings (serving size: about 3 ounces steak, about 1/3 cup gravy, and 1/2 cup grits)

How to Make It

Step 1

Heat 2 teaspoons oil in a large cast-iron skillet over medium-high heat. Sprinkle steak with salt and 1 teaspoon 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.

Step 2

Add remaining 2 teaspoons 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 teaspoon black pepper, basil, thyme, and hot pepper sauce.

Step 3

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.

Ratings & Reviews

EllenDeller's Review

February 06, 2010
This is home food not "special occasion" but it's worth four stars. The gravy is really tasty and good, though I did use fire-roasted tomatoes with basil and garlic and a tomato sauce with basil and garlic in addition to the garlic cloves and basil I put in--so lots of nice flavor. Used thin cut eye-of-round and it was just right. Added more Tabasco and black pepper at table. I made only 8 oz. meat (for two people) but 50% of everything else, so we had some of the luscious sauce left over for lunch. Served with steamed cabbage wedges and grits.