Grillades and Cheesy Grits

Ingredients

• 1 ( 2-pound ) beef top round
• 1 cup (about 4 1/4 ounces) plus 2 tablespoons all-purpose flour , divided
• 1 tablespoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper
• 1/4 cup plus 2 tablespoons canola oil , divided
• 1 medium-size yellow onion, finely chopped (about 1 1/2 cups)
• 1 small red bell pepper , finely chopped (about 3/4 cup)
• 1 large celery stalk , finely chopped (about 1/4 cup)
• 1 (1-inch) piece fresh ginger , peeled and finely chopped (about 2 tablespoons)
• 3 garlic cloves , finely chopped (about 1 tablespoon plus 2 teaspoons)
• 1 (15-ounce) can diced tomatoes , drained
• 2 dried bay leaves
• 1 tablespoon C reole seasoning
• 2 3/4 cups beef stock or lower-sodium beef broth
• Hot sauce (such as Tabasco) to taste
• Thinly sliced scallions , for garnish
• 3 1/2 cups water
• 1 cup uncooked stone-ground white grits (about 4 ounces)
• 8 ounces sharp cheddar cheese , grated (about 2 cups)
• 1/4 cup unsalted butter
• Kosher salt , to taste

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