Grillades

This New Orleans–style smothered steak is often served with grits for breakfast. We like it for lunch and dinner, too.

4 beef minute steaks (6 ounces each)

1⁄2 teaspoon salt

1⁄4 teaspoon ground black pepper

3 teaspoons vegetable oil

1 medium onion, chopped

1 green pepper, chopped

1 stalk celery, chopped

2 garlic cloves, finely chopped

1 can (14 to 16 ounces) tomatoes in puree

1 cup beef broth

1 teaspoon Worcestershire sauce

2 bay leaves

1 tablespoon red wine vinegar

• Sprinkle beef with salt and black pepper. In nonstick 12-inch skillet, heat 1 teaspoon oil over mediumhigh heat until very hot. Add steaks and cook until browned, about 2 minutes per side, transferring steaks to plate as they are browned.
• Add remaining 2 teaspoons oil to skillet; reduce heat to medium. Add onion and cook, stirring, 5 minutes. Add green pepper, celery, and garlic; cook, stirring, 3 minutes longer. Add tomatoes with their puree, breaking them up with side of spoon. Stir in broth, Worcestershire, and bay leaves. Increase heat to high; heat to boiling.
• Return steaks to skillet and reduce heat. Cover and simmer 40 minutes. Transfer steaks to platter; keep warm. Increase heat to high; stir in vinegar and heat to boiling. Boil until sauce has thickened, about 5 minutes. Discard bay leaves. To serve, spoon sauce over steaks.

Makes 4 main-dish servings.

Prep: 15 minutes

Cook: 1 hour