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Creole Beef Grillades

This recipe is from Tom Hanemann, of Memphis.

  • prep: 25 mins
    total time: 1 hour 45 mins
  • servings: 4

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Ingredients

  • 1 1/2 pounds eye of round steak
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 bell pepper, finely chopped
  • 1 can (14 ounces) tomato sauce
  • 4 dried bay leaves
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1/4 cup chopped fresh parsley

Directions

  1. Step 1

    Cut eye of the round steak into 8 slices, and season both sides with salt and pepper. In a deep skillet, heat olive oil over high heat, about 1 minute. Sear beef until brown, about 3 minutes per side; this can be done in two batches if necessary. Transfer beef to a platter.

  2. Step 2

    Reduce heat to medium, and add onion and bell pepper to the skillet; cook until onion is soft, about 2 minutes. Stir in 2 cups water, tomato sauce, bay leaves, basil, oregano, and 1/4 teaspoon salt.

  3. Step 3

    Return beef and any accumulated juices to the pan, and spoon sauce over beef. Bring to a boil; cover, reduce heat, and simmer until the meat is tender, about 1 hour and 15 minutes. Sprinkle parsley on top, and serve.

Source
Everyday Food, March/April 2003

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