Grillades
Season steak strips to taste and coat with 3 tablespoons of flour, shaking off excess. In a large nonstick skillet coated with nonstick cooking spray, brown meat over medium heat for 5-7 minutes on each side.
Remove from skillet and set aside.

Add onion, pepper, celery, and tomatoes to same skillet and cook over medium heat about 5-7 minutes, stirring occasionally. Gradually add remaining 1 tablespoon flour, stirring for one minute.
Add garlic, broth, vinegar, thyme, and Worcestershire sauce and bring to a boil.

Return meat to skillet. Reduce heat and cook, covered, for 1 1/2 hours, or until meat is very tender, stirring occasionally.
Add green onions, cook a few minutes longer, and serve with Cheese Grits.

Grits
In a medium pot, bring broth, milk, and water to a boil.  Add grits, reduce heat, cover, and cook for about 5 minutes, or until grits are thickened and creamy.
Add remaining ingredients, stirring until cheese is melted.

Serve immediately.