New Orleans Old-Time Grillades and Grits

1 1/4 to 1 3/4 pounds round steak
2 teaspoons salt
1 teaspoon freshly-ground black pepper
1/8 teaspoon cayenne
1 tablespoon finely minced garlic
2 tablespoons flour
1 1/2 tablespoons lard
1 cup chopped onion
1 large ripe tomato, chopped
1 cup water (more if necessary)
2 1/2 to 3 cups cooked grits

Trim all the fat off the meat and remove any bones. Cut into pieces about 2 inches square and pound out with a mallet to about 4 inches square. Rub the salt, black pepper, cayenne and garlic into the pieces of meat on both sides, then rub in the flour.

In a large heavy skillet or saute pan, melt the lard over medium heat and brown the grillades well on both sides. Lower the heat and add the onion, tomato and water. Bring to a simmer; cover loosely, and cook over low heat for about 30 minutes, uncovering to turn the meat over every 10 minutes. A rich brown gravy will form during cooking. If it appears too thick, add water a little bit at a time.

When the meat is cooked, remove it to a heated platter and place in a preheated 200 degree F oven to keep warm.

Prepare the grits according to package directions.

Just before serving, reheat the gravy in the skillet, then pour it over both the meat and the grits.