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 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
Cut the Beef and Dredge It In Flour
Step 1: Add seasoned salt, black pepper, and flour to a bowl. Mix until all the dry ingredients are well incorporated.
Step 2: Cut your round steak into medallions or strips, whichever you like. Then, dredge them in the flour mixture until they’re nice and coated.
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!
Step 3: Heat up some oil in a heavy skillet over medium-high heat. Brown the meat until it’s golden brown, then set it aside to drain on paper towels.
Step 4: Toss the onions and bell peppers in the same skillet as the roux. Cook them until they’re tender, making sure to scrape up all the tasty bits from the bottom of the skillet. Then, add the garlic and cook just until it gets fragrant.
Step 5: Bring the mixture to a boil, then lower the heat to medium-low. Add the meat and veggies back into the skillet.
Step 6: Cover and simmer until the meat is tender, stirring occasionally and lowering the heat if needed. Once it’s done, serve your grillades over a bed of Southern grits, sprinkle with chopped parsley, and enjoy!
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Grillades and Grits Recipe
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I’ll email this recipe to you, so you can come back to it later!
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
- Get the steak just right. Slice it about 1/2-inch thick so it stays nice and 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!
- 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
Serving Suggestions
- Grits: You can go with traditional Southern grits, cauliflower grits, or go all out with baked grits. My personal favorite? 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!
Frequently Asked Questions
Whisk together a little 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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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 !!