Place round steak slices between two pieces of plastic wrap and pound with a meat mallet or a rolling pin to a 1/4-inch thickness. Cut into 2-inch strips. Place in a shallow dish.

In a bowl, mix together 1 cup red wine, 1 tablespoon Worcestershire sauce, 1/2 teaspoon hot sauce, and garlic powder. Pour over round steak slices, cover, and refrigerate for 1 hour or overnight.

Remove meat from marinade, discarding liquid. Pat pieces dry with paper towels.

In a skillet, heat 2 tablespoons olive oil over medium heat. Brown meat in oil on both sides in batches, approximately 3 minutes per side. Remove cooked pieces to a plate. Cover with aluminum foil to keep warm.

Add remaining 1 tablespoon olive oil to skillet. Cook onion, celery, bell peppers, and garlic in oil until onion is softened. Add flour to pan, stirring to coat vegetables. Add diced tomatoes with liquid, beef broth, remaining 1/2 cup red wine, Italian seasoning, and cayenne pepper. Reduce heat to low.

Return beef slices to pan. Cover and simmer for 1 to 1 1/2 hours, or until beef slices are tender. Taste and add remaining 1 tablespoon Worchestershire sauce and 1/2 teaspoon hot sauce, if desired.

Serve grillades over Pan-Fried Cheese Grits.

Grease an 8 1/2-x-4 1/2-inch loaf pan; set aside.

In a large saucepan, combine water and 11/2 teaspoons salt. Bring to a boil over medium-high heat. Gradually add grits, stirring to combine. Reduce heat to low. Cook, stirring frequently, for 20 to 30 minutes, or until grits are thick and creamy. Remove grits from heat and let cool slightly.

Add butter, cheese, and garlic powder, stirring to combine. Pour cooked grits into greased pan.

Refrigerate for 2 hours, or until firm.

Invert grits onto a cutting board. Cut into 1/2-inch slices.

Combine flour, remaining 1 teaspoon salt, and black pepper in a shallow bowl. Carefully dredge grits slices in flour mixture, turning to coat.

In a large skillet, heat 2 tablespoons oil over medium heat. Add grits slices to hot skillet, a few at a time. Cook for 3 minutes per side, or until golden brown. Repeat process with remaining grits slices, adding additional oil as needed. Drain on paper towels.