Louisiana really knows how to make a meal that speaks to the soul, and grillades and grits are no exception, boos. The meat simmers in a smoky, slightly spicy gravy, then gets spooned right over a bowl of my Big Mama’s Southern grits. This grillades and grits recipe is so lip-smackin’ good, you’ll swear it came straight outta someone’s grandma’s cast iron skillet!
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How To Make Grillades and Grits
These step-by-step photos show how to make grillades and grits, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Grillades And Grits Recipe
1. Combine the flour, seasoned salt, and black pepper in a bowl
Mix well so the coating is evenly seasoned.
2. Dredge the steak pieces in the flour mixture until fully coated
Shake off any excess and set aside.
3. Brown the meat in a hot skillet until golden
Remove and set aside. Let it drain so it doesn’t get greasy.
4. Cook the onions, bell peppers, and garlic in the same skillet
Scrape up the browned bits and let everything soften and build flavor.
5. Add liquid, bring to a boil, then return the meat to the skillet
Stir everything together so the flavors combine.
6. Cover and simmer until the meat is tender and the sauce thickens
Serve over grits and finish with chopped parsley. Enjoy your grillades and grits!
PRO TIP: While I usually use round steak, you can make this with any kind of beef, even pork or veal. Feel free to experiment boos, and find your fave!
Full Grillades And Grits Recipe
Grillades and Grits Recipe
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Ingredients
- 1 lb round steak
- 1 tsp seasoned salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 6 tbsp all purpose flour divided
- 6 tbsp vegetable or canola oil separated
- 1 large onion chopped
- 1 bell pepper chopped
- 4 garlic cloves minced
- 2 cups chicken stock
- 1 cup chopped tomatoes
- 2 tsp Worcheshire sauce
- 1 1/2 tsp hot sauce use less if you can't handle too much spice
- 1 tsp tomato paste
- 1/2 tsp cajun seasoning use up to 1 tsp/ taste until it reaches your preference
- pinch a thyme
- Southern Grits Find The Recipe HERE
- Chopped parsley for garnish
Instructions
- Cut round steak into medallions or strips.
- Mix 1 tsp of seasoned salt, ½ tsp of pepper and 4 tbsp of flour together. Dredge beef strips in flour.
- In a heavy skillet, heat oil over medium high and brown meat until golden brown then set aside to drain on paper towels. In the same skillet, add onions and bell peppers and cook until tender making sure to scrape up all of the bits cooked before in the skillet.
- Then add garlic for 30 seconds then remove all of the vegetables from the skillet and place to the side.
- Add remaining 2 tablespoons of oil to pan. Add remaining 2 tablespoons of flour to drippings in the pan and brown until a medium brown colored roux is developed. Whisk in chicken stock, tomatoes, worcheshire sauce, hot sauce, tomato paste, hot sauce, cajun seasoning and thyme.
- Bring to a boil then lower heat to medium low and add back in meat and vegetables, cover and cook for 45 minutes or until meat is tender, checking periodically to make sure nothing sticks to the bottom of the skillet. Lower heat if necessary. It could take longer.
- Serve over my Southern grits and sprinkle with chopped parsley.
Notes
How to Store
- Fridge: Store the grillades (meat and gravy) in one airtight container and the grits in another. Let everything cool first. The grillades will keep for 3-4 days, and the grits are good for about 3 days.
- Freezer: Grillades freeze great! Cool them down, then stash them in an airtight container. They’ll last up to 2 months. Skip freezing the grits if you can. They don’t hold up as well.
- Reheating: Warm the grillades on the stove over low heat with a splash of broth or water if the gravy’s too thick. For the grits, reheat low and slow with a little milk or cream to get that smooth texture back. Stir often so they don’t get lumpy.
Nutrition
Recipe Tips
- Get the steak just right. Slice it about 1/2-inch thick so it stays tender while it cooks. Too thin and it will dry out, too thick and it won’t soak up the gravy.
- Take your time with the roux. Stir constantly and let it brown slowly to get that deep, nutty flavor without burning it. That’s the soul of this grillades recipe!
- Let it simmer low and slow. Once everything’s in the skillet, keep the heat down and give it time to work.
- Taste as you go. The sauce might need a pinch more salt or a splash of hot sauce to hit the spot. Trust your taste buds, boos. They won’t steer you wrong!
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Serving Ideas
- Grits: You can go with traditional Southern grits, cauliflower grits, or go all out with baked grits. My personal favorite is creamy, cheesy grits!
- Rice: My go-to is fluffy jasmine rice, but a nice jollof rice can add a hearty touch too.
- Mash: Whip up some creamy mashed potatoes, boo! My garlic mashed potatoes or my buttery sweet potato mash are perfect for sopping up that rich, beefy, savory gravy.
- Bread: A side of cornbread is a must with these beef grillades. I’m partial to classic Southern cornbread, but sweet potato cornbread? You definitely gotta try those!
Recipe Help
Whisk together flour or cornstarch with cold water to make a quick slurry, then stir it into the gravy while it’s simmering. Let it cook a few minutes more so you don’t taste the raw flour.
You can, but nothing beats the real deal boos. Stone-ground or regular grits give you that rich, creamy texture that instant grits can’t match.
Keep the heat low and give it time. You can use a pressure cooker if you’re in a hurry, but stovetop is the old school way!
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We have made this so many times now. Hubs and I both grew up in LA but had never heard of this. Thank you for introducing us to it. This is so good!
That makes me so happy to hear! I love that y’all discovered something new from home; it’s such a comforting dish. Thank you for making it and sharing the love!
It was good. But I am getting tired of finding recipes that don’t tell you what a serving size is. Is six servings 1 cup each or what. In order to track macros and points we need this little detail
Made this for the first time last night. I’m not a big fan of grits but this is amazing! I added 3 sticks of celery because I love celery. This will be added to my “company food” list. Delicious!
Oh my this looks so delicious. I simply adore a good shrimp & grits so I’m thinking I’ll like this recipe. I will definitely try this. Ty
a new dish for me, thank you, love grits and nice to have it with steak instead of as part a breakfast dish, and love the gravy with grits
This was so good! My husband requested it again before we had finished! It was PERFECT with the grits
Heck ya, this is my kind of recipe! I love all the flavors in this and I can’t wait to dig in and I love that I don’t need any fancy equipment to make it!
Grillades and Grits looks delicious and so flavorful! Definitely will be great for brunch.
Delicious dish with all the spices and sauces. Definitely looks like a comforting and perfect meal.
This recipe was fantastic, made me feel like I was back in Nola !!