Grillades and Grits

Directions

 For Grillades:

1. Combine ⅓ cup flour and Cajun seasoning in a large resealable plastic bag. Place the steak in the bag and shake, coating evenly.
2. Heat 2 tablespoons oil in a deep frying pan or Dutch oven set over medium high heat.
3. Add the steak and cook, turning, until browned on all sides, about 3-4 minutes. Remove and set aside.
4. Heat the remaining oil, and then add the celery, onion, and red and green bell pepper, cooking about 5 minutes. Stir occasionally, until vegetables have softened.
5. Add the garlic and cook for an additional minute.
6. Sprinkle 1 tablespoon of flour over the vegetables, stirring to mix well.
7. Add the beef broth gradually, stirring, then add the tomatoes, bay leaves, Worcestershire sauce, red wine vinegar, Tabasco sauce, and Italian seasoning.
8. Return the steak to the pan and simmer, covered, over low heat for 1 hour.

For Grits:

9. Bring water, milk, and salt to a boil in a medium saucepan, gradually whisking in the grits. Avoid clumping.
10. Reduce heat to low and cook 45 minutes, or to directions, stirring frequently to keep the grits from scorching, and adding water as necessary.
11. Remove from heat and mix in butter, cheeses, and white pepper.
12. Keep warm.